Fancy black rice pudding
I was fascinated by black rice and on cooking it, I was immediately drawn to its chewy texture and distinct nutty taste. On research I found out, it is called forbidden rice and is very nutritional and fit for the kings. In ancient China, black rice was considered the finest grain and only served to the Emperor for health and longevity. After knowing all these facts, I could not stop being an Empress for a day!
Black rice takes a lot of time to cook. It reminded me of a brown rice in Kerala called unakkal ari and a payasam made of it that is served in temples as a prasadam. We love this payasam for its sweetness and tasting so divine. I tried to recreate it with black rice.
Kerala style dark payasam
Ingredients
- 1/2 cup black rice/forbidden rice
- 2 cups water + 1 cup for boiling jaggery
- 1/2 cup cane sugar/Jaggery or brown sugar
- 1 pinch salt
- 2 tbsp ghee
- 1/2 tsp cardamom powder
- a pinch ginger powder
- 1tbsp coconut cream
- few coconut pieces
- Wash and drain black rice.
- In a heavy bottom pan boil 2 cups of water and add rice.
- After it boils reduce heat to medium and simmer until rice cooks and water evaporates (takes 30 minutes and it increases in quantity).
- Take cane sugar in another pan, add 1 cup water and boil.
- Remove scum that forms on top with a spoon,
- Add cooked black rice to the sugar and add 1 tbsp ghee and mix well.
- After water reduces, add cardamom and ginger powder.
- Mix well and turn off heat.
- In a small pan, heat remaining ghee and fry coconut pieces to a golden brown.
- Garnish black pudding with coconut pieces and coconut cream.
This rice turns to a rich purple colour on cooking as it is also called purple rice.
Fit for royalty!
Your guests will be intrigued by this glamourous pudding and it will be a conversation piece at your parties. Ginger in this pudding will maintain a balance. It will compensate the sweetness and add a unique flavour making you asking for more. Don’t be ashamed to have a second serving as it is loaded with antioxidants and will put a smiley on your sweet tooth.
You can guess how carried away I am! I made a black & white effort to glorify this rich creamy pudding!
coconutcraze
Coconut craze 
Awesome, I’ve heard of black rice too, but haven’t been able to find it here. Very nice pictures too. Do you cook Kerala kuthari? How do you cook it, do you soak it prior to cooking? I have a bag of it and want to try making it soon. 🙂
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You can find black rice in bulk stores or Chinese supermarkets. Kuthari is also called rose matta rice. It takes more time to cook. It is better to cook it in an open container and not in a pressure cooker. Cook it in more water like 1:4 and drain the excess water when the rice is soft. It starts to split to show that it is well cooked. This rice has a different taste that all Keralites love.
It is good to drink the drained water too as it contains vitamin rich bran. Add a pinch of salt and ghee to that water when it is warm. My daughter adds a dash of tender mango pickle and enjoys it.
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Thanks. I regularly make brown rice of all varieties in a pressure cooker after prior soaking and draining of the soak water. I like the texture of kuthari too, which I will make next.
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I get black rice in Gourmet stores in Mumbai but never knew what to do with it. This payasam looks delicious and I love playing with new ingredients, so time to try this.
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Do try it…it has a different taste. I heard it is grown in India too.
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Ah, I’ve got some purple rice waiting to be used and you’ve given me a very good reason to get it out of the cupboard, your picture is just lovely. What a pretty treat! X
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Thank you, Deena! It has a very nice crunch when not over cooked.
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I’ve had black rice once. It gas a very nutty earthy texture n taste. Your pudding looks rich n delicious.
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Anything sweet is a good treat! This has a fascination factor to it. The taste is, as you mentioned… nutty and earthy. Thank you, Namrata!
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I love puddings with rice especially when its warm! Also, does ghee have a unique taste? I have actually not tried cooking with it but this dish looks fabulous so I must start!
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Ghee is clarified butter and has a very special rich taste. It smells amazing and improves the flavour of any dish. It is very good for digestion and Ayurvedic medicine considers it as a superior fat because of its healing quality. I usually make ghee from unsalted butter at home.
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Wow! I would love to hear a post about homemade ghee someday! Thanks for the info!
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Sure! It is quite simple!
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Can’t wait to try this out…am very intrigued! It’s a very elegant dish and your pictures are lovely 🙂
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Thank you, Dimple! I liked the flavour and was very happy as the grains have its bran intact.
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Yes I fancy rice pudding but have never tried it with black rice. This looks good!
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Can you imagine…I made it again! There is something different about the taste that I liked.
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Very unique – never tried anything with black rice…
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Me too…I was totally attracted by its colour and tried it.
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Haven’t come across black rice.. Wil try
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It is available in Chinese grocery stores. Cooking time and water for cooking has to be more compared to normal rice. Keep adding hot water if the water reduces and cook on low heat until the rice is soft but chewy. If you like to try new ingredients this will be a good experience.
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Thanks:) tat was a detailed description.. Wil try
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It looks so exotic! My brother-in-law makes a mean rice pudding, but this looks like you took up that classic version up many notches!
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It tasted different but has a special taste of its own! I made it in my own Kerala style. It can also be made using butter, white sugar and cinnamon & vanilla to flavour.
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I have some forbidden rice in my pantry. I should make this beautiful dish.
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Enjoy your black rice! 🙂
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That looks amazing!
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Thank you very much!
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