This rice is more rustic than regular Rice Pudding but the black color and sticky texture is an interesting change. Also vegetarian without gluten.
Source: Unknown
1. Bring rice to a boil with 3 cups of water, 1/4 teaspoon of salt in a 4 quart, heavy saucepan, then reduce heat to a low simmer, covered with a tight fitting lid, about 45 minutes. Rice will be cooked but still wet.
2. Optional: cover raisins in rum and let stand until needed
3. Stir in sugar and 1/4 teaspoon of salt, 1 1/2 cups of coconut milk, raisins and rum if you are using these.. Bring to a boil, turning down to low simmer, uncovered and stirring occasionally, until mixture is thick and rice is tender but still chewy, about 30 minutes.
4. Remove from heat and cool for at least 30 minutes to warm or room temp., stirring occasionally. Stir just before serving. Warm remaining coconut milk in microwave for 10 seconds on high and pour over the pudding as it is served.
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 62 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3490.8mg | 120 % | |
Potassium 155.4mg | 4 % | |
Total Carbohydrate 16.3g | 5 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 15.6g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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