This really simple recipe will leave you wanting this pudding every day. With just four main ingredients, it is super simple to make and a joy to eat. We got some passion fruits from Shillong the other day and I wanted to use them as a beautiful topping.
This is primarily a Thai-Vietnamese dish. People there have a lot of black rice than we do in India. Manipur traditionally grows a lot of that type of rice on its terraced farms. Nagaland produces black rice as well. Do remember to collect some if you are visiting those areas anytime soon.
- Black rice – 1 cup, soaked overnight (Pre-soaking the rice helps it get soft and reduces the cooking time by quite a margin)
- Coconut milk – 1 cup (Use the same cup as the one for the rice)
- Vanilla pod – 1 with the beans spooned out (We want the beans to dissolve with the rice and removing them from the pod helps that process)
- Water – half cup, and a bit more if the rice gets a little dry (If you haven’t soaked your rice, use one whole cup of water)
- Brown sugar – 5 tablespoons (Add more or less depending on your preference. I like it sweet)
- Salt – a pinch
For the topping –
- Passion fruits – 2, with the pulp and seeds scooped out
- Mango – thinly sliced
- Coconut milk – for garnishing
- Drain the pre-soaked rice and add to a deep non-stick pan. Pour in the coconut milk, water, vanilla pod with the beans and salt.
- Stir the ingredients gently using a spatula. Using a thick ladle could break the grains.
- Bring to a boil and then reduce the heat to simmer the pan. Keep stirring, bringing the spatula in from the outer rims of the pan inwards. It is very easy to burn the coconut milk, so keep a watchful eye.
- Simmer for about 20 minutes if you are using the pre-soaked rice. About 30-35 minutes if you have not soaked your rice.
- Check the rice and if you have reached the stage where it’s al dente or a little firm on the insides, then you can add the sugar.
- Mix well and stir for another 5 minutes. Add some water if the rice looks dry or is sticking to the bottom of the pan.
- Remove from the heat. Cover and let it rest for another five minutes before serving.
- Meanwhile you can prepare your topping. Scoop and remove the pulp from the passion fruit. Thinly slice some mango and dip them in some coconut milk.
- Serve the rice pudding in a glass or a bowl. Add the topping and a dash of coconut milk.
The fruits’ tartness and sourness cuts the sweetness of the pudding brilliantly. All in all, a great dish to impress your friends with. Please do try to make this dish if you can get a hold of some black rice. If not, try it with white or brown rice and let me know how it turned out!