I had my first black rice pudding in Thailand 15 years ago in a little alley in Bangkok, it was my dream breakfast: full of fiber, high in anti oxidant (like other purple foods), balancing blood sugar (thanks to coconut), delicious and sexy looking.
In this recipe I’m using Chinese black rice, commonly called ‘forbidden’ or emperor’ rice (only emperor had the privilege to eat it, because of it’s health benefit and low yield. Very PC…).
In Thailand they use different variety, it’s called sticky black rice, if you can find it in Asian shops it will work really well with this recipe too.
1 cup of black rice (soaked for 4-24 hrs)
2 cups of water
400 ml coconut milk
Pinch of sea salt
1 tsp vanilla extract
1 tsp cinnamon (optional)
2 tbsp coconut sugar or maple syrup
5 drops of stevia (I like to keep it low GI but you can add more coconut sugar instead).
Decorate with sliced mango or passionate fruit.
Rinse the rice (after 4-24 hours soaking) and place all ingredients in a pot.
Bring to a boil, then cook on low heat for about £45 minutes.