Forbidden Rice Pudding With Blueberries
- Total Time
- 1 hour, plus 2 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- ½cup Forbidden rice (Chinese black rice)
- 1cup water
- ¼teaspoon salt
- 1cup low-fat milk or rice beverage
- 1cup unsweetened low-fat coconut milk
- ¼cup mild honey
- 1teaspoon vanilla extract
- 1cup blueberries
Nutritional analysis per serving (6 servings)
163 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 3 grams protein; 126 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the rice, water and salt in a saucepan, and bring to a boil. Reduce the heat, cover and simmer 35 to 40 minutes, until all of the water is absorbed.
- Step 2
Add the milk, coconut milk and honey to the rice, and stir together. Bring to a boil, stirring, then reduce the heat and simmer, stirring often, for five to 10 minutes, until creamy. Add the vanilla and blueberries, and continue to simmer for another five minutes.
- Step 3
Scrape into a bowl or into individual serving dishes. Cover and chill for at least two hours before serving.
- Advance preparation: You can make this a day or two ahead and keep in a covered bowl in the refrigerator.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
I've made this twice over two days, and tweaked the recipe the second time. I've added an additional 1/2 cup water in the beginning and waited for the rice to soak it all up, then I doubled the coconut milk and used half and half instead of low fat milk. Adding the extra coconut milk did take longer to reduce but it resulted in a richer flavor.
Hi, I found the same thing. I decided to make this recipe the same way I make risotto. In other words, I slowly added the rice and coconut milk while I constantly stirred. Voila! It worked and was delicious. However, this took significantly longer than described in the recipe.
This is traditionally made with glutinous black rice. It’s commonly available in Asian supermarkets. The glutinous black rice has more starch that will give this dish more body. No need to labour over the stove making this risotto-style. Just dump all the ingredients (traditionally minus the blueberries) into the pot and cook until the rice is tender. Tada!
A lot of other forbidden rice recipes recommend soaking the rice overnight. That's exactly what I did here and this didn't take long to make!
The rice pudding is very tasty. But as other reviewers have noted, it takes longer than written. I doubled the recipe as I had a lot of blueberries and did add the extra 1/2 cup of water (total 3 cups) and simmered for an hour which worked well. The doubled milk and coconut milk took at least 40 minutes to thicken up with a good amount of stirring. Sweetened to taste with Agave as I wanted to use it up.
Good, but too runny as written. Reduce liquids by at least 1/2 cup.
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