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Black Rice Pudding

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Karl View Drop Down
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Joined: 23 January 2012
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    Posted: 22 July 2012 at 10:18
I bought a large bag of black rice a while back to make a medieval subtlety (a chess board with white rice and marzipan pieces) but because it seemed to stain everything dark purples I was not inclined to use it for anything else.  The deep purple stain made me suspect that it was just dyed.  My wife and I were talking about yesterday and Google search showed that it is actually a very nutritious heirloom rice: http://en.wikipedia.org/wiki/Black_rice

I tried this simple pudding/porridge recipe last night which went over well with our dinner guests:

1+ cup of water

2 green tea bags

1 1/2 cup black rice

1 cup brown sugar

1/2 cup white sugar

1/2 tsp cardamom

2 cans light coconut milk

(slivered almonds for garnish - optional)

Boil a cup of water in a medium pot with a tight lid.  Add the tea bags for a couple minutes.  Remove tea bags and add enough water to bring level up to about 3 cups.  Bring to rolling boil again and add rice.  Reduce heat, cover, and simmer for 30 minutes.   Stir in sugars, cover, and cook 5-10 minutes to thicken.  Since I wanted more of a desert, I added a couple tablespoons of corn starch to the coconut milk as a thickener but in hindsight maybe millet flour would have been good to try.  Stir in coconut milks and serve. 




Be careful or not to let it stain anything purple that you do not want purple. 


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Karl View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Karl Quote  Post ReplyReply Direct Link To This Post Posted: 22 July 2012 at 15:40
Does anyone have any black rice casserole sort of recipes?  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 22 July 2012 at 16:10
I'll have to look into that, Karl. I bought a bag of Forbidden rice quite some time back, and only used it one time. Don't recollect that it stained anything purple. But it's been awhile.
 
Just a guess, but I suspect that if you rinsed it several times after cooking any such bleeding would be eliminated, or at least minimized, for your chess board.
 
What would stop me from such a project is the second mortgage needed for enough marzipan to carve all those pieces.
 
Later:
 
Hmmmmmm? I'd always believed black rice was from China, and called forbidden rice because only the royals were allowed to have it. But according to the ICS's book International Cuisine, "Black sticky rice, often called forbidden rice, is a nutty, medium-grain rice. When cooked, the brown-black rice turns a shade of purple-blac. It may also be labeled "black glutinous rice" or "black sweet rice." Cultimvated in Indonesia and the Philippines, stickier varieties of black rice are often used for sweets such as rice pudding in countries throughout Southeast Asia including Thailand, Malaysia, and Singapore." 
 
 
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 22 July 2012 at 16:20

Seems like I didn't misremember. According to an article at  http://www.blackrice.com/, black rice was, indeed, reserved for the use of Chinese emperors.

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AK1 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 22 July 2012 at 19:40
Interesting recipe. I'll have to see if I can find some locally.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 July 2012 at 11:59
it looks great, karl - the tea bags are something i never would have thought of, but i bet they added a very nice, subtle layer to the pudding!
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Karl View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Karl Quote  Post ReplyReply Direct Link To This Post Posted: 25 July 2012 at 10:19
Once the rice cools it does not bleed too badly but it can stain some cooking utensils like wooden spoons.  I found cans of marzipan on sale somewhere for about $1.00/can but there are other foods that the chess pieces could be made from. 

I found black rice at our local Filipino grocery stores.  Juneau has had a long standing Filipino community.

I would not have thought about using tea before either.  It mostly adds scent to the rice but I just recognized the same trick in some Indian spiced rice the other night. 

In hind sight, fresh or dried berries might go better with the pudding than almonds.  The rice has a slightly berry like taste already. 

I keep finding recipes for "salads" and "on a bed of black rice" stuff but not really any casseroles or baked dishes taking advantage of the flavor and color.  I am rolling the idea of "black jambalaya" around in my head though.  Dark meat chicken or duck, dark (blood?) sausages, and ? 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 29 July 2012 at 12:16
Sounds very interesting and aromatically fragrant ... Shall give it a try.
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 01 August 2012 at 20:41
Got lucky. 2 kilos(4.4lbs) at a local store! I'll be trying the pudding recipe soon, and will be having much fun soon enough.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 18 October 2018 at 07:44
I've been eating black rice for quite some time now.  I started because of the health benefits associated with it. The most impressive which is in the bran hull of black rice, which is the outermost layer of the rice grain, contains one of the highest levels of the antioxidant  anthocyanin found in any known food.  Now I eat black rice because I genuinely like the stuff.  Black rice and lentils served over a bed of cooked or raw greens is a favorite of mine. 

I usually cook up several Halloween themed dished this time of year and black rice pudding fills the bill nicely.  I used the basic Indonesian recipe which is a staple on these islands here.

1 cup sweet (sticky) black rice
2 cups water
1 cup coconut milk
Pinch of salt
3 tablespoons palm or coconut sugar
Choice of fruit

Place the first 4 ingredients in a sauce pan and bring to a boil
Reduce heat and simmer for 45 minutes
Remove from heat and stir in the palm or coconut sugar
Let cool completely.

Spoon into individual serving sized bowls and garnish with your favorite fruit and a sprinkling of shredded coconut.  Mango is popular on the islands but I used blueberries here.

Top with additional coconut milk and serve.

Boo!




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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 18 October 2018 at 10:39
Nice photos, as always, G - I like the décor!

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