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Black Rice Pudding with Coconut Milk and Dried Mango

Known as forbidden rice, this rice has a rich, deep purple color due to its high concentration of anthocyanin pigments. It is most commonly served for breakfast as a hot cereal.

From The Culinary Institute of America's cookbook, Street Foods.

Black Rice Pudding with Coconut Milk and Dried Mango recipe by the CIA

Ingredients

Makes 8 Servings

  • 1 1/2 quart water
  • 2 cups Thai purple rice
  • 1 cup palm sugar
  • 1 stalk lemongrass, very finely minced
  • 3 cups coconut milk
  • Juice of 2 limes
  • Kosher salt, as needed
  • 3/4 cup small-dice dried mangos
  • 1/4 cup unsweetened, finely shredded coconut

Directions

  1. Preheat the oven to 350 degrees F. In an oven-safe pot, bring the water to boil, and add the rice, palm sugar, and lemongrass. Bring back to a boil over high heat, cover, and transfer to the oven. Cook for 30 minutes.
  2. Once the rice has absorbed all the water, add the coconut milk, bring back to a simmer over medium heat, and return the pot to the oven. Continue to cook until the coconut milk has been absorbed and the rice is creamy.
  3. Add the lime juice and adjust seasoning as needed.
  4. Cool slightly, then pour the rice into bowls and top with diced mango and coconut.

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