This article was last updated on April 16, 2022
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USA: Oye! Times readers Get FREE $30 to spend on Amazon, Walmart…As the founder and writer of Impatient Foodie, a food blog that navigates her desire to eat "good" food (delicious, healthy, and responsibly sourced) while balancing her severe impatience and goldfish-like attention span, Elettra Wiedemann shares recipes she has created and/or tested herself that impatient cooks all over the world can easily (and quickly!) re-create.
This recipe comes from a colleague of mine and I like it because it can be enjoyed as breakfast, as a snack, or as a dessert. Black rice has a really lovely texture to it and the coconut milk adds the perfect nutty richness. And the best part? No fruit.
Black Rice Pudding With Rhubarb & Pistachios
For the rice pudding:
1/2 cup uncooked black (forbidden) rice
1 cup water
1/4 tsp kosher salt
1/2 cup coconut milk
1/4 cup sugar
For the rhubarb:
1 1/2 cups rhubarb, cut into 1/2-inch pieces
2 1/2 tbsp sugar
1 1/2 tsp lemon juice
2 tbsp water
2 tbsp roasted, salted, shelled pistachios, roughly chopped
1. In a medium-sized pot with a tight-fitting lid, add rice, water, and salt. Bring to a boil, reduce to a simmer at the lowest heat, and cover. Allow to cook 20 minutes. Rice should be very al dente.
2. Add in the coconut milk and sugar and bring to a boil. Reduce to a simmer and cover. Cook for an additional 15 minutes. Most of the coconut milk should be absorbed and the rice should be completely cooked through, but still slightly al dente. Transfer to four ramekins or serving dishes and allow to cool.
4.Top the rice pudding with rhubarb and pistachios and serve.