2 cups cooked black Japonica rice
1 can coconut milk
1 tbsp creamed coconut or coconut oil
1 tbsp coconut nectar / other sweet syrup
10 dried figs, chopped
Zest of one lemon
1/2 tsp vanilla extract
Combine all ingredients in a pot. Bring to a boil and then simmer for around 20 minutes or until pudding is very thick and sticky. Chill in the fridge. Eat! Makes 3 large servings.
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| Creamed Coconut |
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| It looks like mushroom risotto, but I assure you it's not |
Finally I have managed to successfully make rice pudding! I've never used black rice before, at least not in something like this. It added a nice texture to the pudding so it wasn't just pure mush. The fig flavour also seeped in so I didn't have to add very much sweetness only one tablespoon of syrup is necessary. Happy weekend! :)
-Jennifer
this looks fantastic -- and black rice is so super healthy! Figs sound like they'd pair nicely with rice pudding. Congrats on your success!
ReplyDeleteWow this looks amazing. I am obsessed with coconut, so I highly approve of the number of coconut products in this recipe. I normally try to avoid rice because I can't really digest it, but I might have to try this anyway! ;)
ReplyDeleteThis looks great! I can imagine how creamy it tastes :) Seems like this would work with other dried fruits too!
ReplyDeleteLooks amazing! I love figs!!!!
ReplyDeleteWOw, that's an exotic rice pudding if I've ever seen one. Looks fantastic!
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