Balinese Black Rice Pudding

Black rice pudding

Black rice pudding was the quintessential dessert in Bali – be it for lunch or dinner; and snack. We must have had it several times while we were visiting Bali.

Before leaving, I got the recipe from chef at the Pandawas Villas. I bought black rice from Bali as I had never seen it in Mumbai or in Hyderabad. Apparently its available in North eastern Indian state of Sikkim, Thai or Asian grocery stores in US, and South East Asian countries.

Black rice

The rice and the recipe were buried in the closet and I stumbled upon them while I was trying to organize the pantry. Too excited to continue further, I stopped mid way and dug out the recipe from my file closet. Luckily we had a lone can of coconut milk at home lurking in the pantry. Serendipity. The pudding was meant to be. The pudding takes a pleasant purple – burgundy hue as rice simmers in water. The aromas are simply enticing as coconut milk infuses with the partially cooked rice.

Purple colors of the black rice pudding

The  pudding simmered for couple of hours while I flipped through our Bali photos reliving our vacation.Topped with crunchy pomegranate seeds ( or mangoes or pears or even toasted coconut) it brought back memories of Mount Kintamani where we had the best pudding of the trip! Simply Divine.

Note: Sugar is optional in this recipe as the coconut milk lends sweetness to the recipe. I prefer my puddings to be barely sweet unless I am cooking for company.If you add sweeter fruits like mangoes or oranges as garnish then it’s absolutely fine to leave out the sugar. Use palm sugar for authentic taste.

Pudding

Balinese Black Rice Pudding Recipe

  • 1 cup Black Rice
  • 3 cups water
  • 1 can coconut milk
  • 1/2 cup palm sugar (or brown sugar) (optional) (See Note above)
  • 1/2 vanilla bean
  • Pomegranate seeds (for garnish)
  1. Wash the rice in water to remove the starch.
  2. Add 3 cups water to a saucepan. Add the washed rice and let it simmer for 15-20 minutes.
  3. Open the can of coconut milk. Separate the thick cream and keep it aside. Add the coconut milk or whey like liquid to the sauce pan. Mix gently taking care not to break the grains. Cover with a lid.
  4. Let this simmer for about 45 minutes on low heat.
  5. Add sugar. Add most of the saved coconut cream (saving couple of table spoons for garnish) and simmer for another 15 mins.
  6. Uncover and cook for 15 – 20 minutes till most of the liquid is absorbed.
  7. Scrape half a vanilla bean into the mix.
  8. Stir gently. Close the lid and let the vanilla absorb in the mix.

Serve warm or cold topped with the coconut cream and pomegranate seeds. Savor!

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About rutujak

A travel addict, self confessed foodie and a mom trying to make SFO my home after a decade in Seattle and a stint in Hyderabad, India.

Posted on December 4, 2012, in Desserts, Food and tagged , , , , , . Bookmark the permalink. Leave a comment.

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