Black Rice Pudding

Vegetarian
Vegan
Gluten Free
Dairy Free
Popular
Low Fod Map
Health score
4%
Black Rice Pudding
120 min.
8
244kcal

Suggestions


If you're on the hunt for a unique dessert that is not only delicious but also caters to various dietary preferences, look no further than this scrumptious Black Rice Pudding. This delightful treat blends the nutty flavor of black rice with the creamy richness of coconut milk, making it a truly irresistible option for vegans, vegetarians, and those seeking gluten-free or dairy-free alternatives.

What sets this pudding apart is its striking color and distinct taste, which elevate it from a traditional rice pudding to something extraordinary. With a minimal preparation time and the simplicity of ingredients, this dish is perfect for casual get-togethers or special occasions alike. Imagine serving this vibrant pudding at your next gathering, impressing guests with each spoonful while they indulge in its delightful texture and elegant presentation.

Not only is this Black Rice Pudding a feast for the eyes, but it is also a guilt-free dessert that can be enjoyed by everyone, including those following a low FODMAP diet. Rich in fiber and made with wholesome ingredients, it packs a caloric punch of just 244 kcal per serving, allowing you to enjoy a sweet treat without straying from your health goals.

So, gather your ingredients, fire up your stove, and prepare to make a dish that offers a delightful combination of flavor, texture, and healthy indulgence. Your taste buds will thank you!

Ingredients

  • cup rice black
  • 0.5 cup sugar 
  • 13.5 oz coconut milk unsweetened well canned

Equipment

  • bowl
  • sauce pan

Directions

  1. Bring rice, 3 cups water, and 1/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will be cooked but still wet). Stir in sugar, a scant 1/4 teaspoon salt, and 1 1/2 cups coconut milk and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.
  2. Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Stir remaining coconut milk and drizzle over pudding.
  3. Rice pudding keeps, covered and chilled, 5 days.

Nutrition Facts

Calories244kcal
Protein4.64%
Fat43.14%
Carbs52.22%

Properties

Glycemic Index
8.76
Glycemic Load
8.73
Inflammation Score
-2
Nutrition Score
7.4795651111914%

Nutrients percent of daily need

Calories:243.72kcal
12.19%
Fat:12.1g
18.62%
Saturated Fat:10.23g
63.93%
Carbohydrates:32.96g
10.99%
Net Carbohydrates:31.1g
11.31%
Sugar:14.27g
15.85%
Cholesterol:0mg
0%
Sodium:8.92mg
0.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.93g
5.86%
Manganese:1.3mg
65.21%
Magnesium:50.77mg
12.69%
Phosphorus:124.85mg
12.48%
Selenium:8.45µg
12.07%
Copper:0.19mg
9.61%
Vitamin B3:1.54mg
7.7%
Fiber:1.86g
7.45%
Vitamin B1:0.11mg
7.01%
Vitamin B6:0.13mg
6.67%
Iron:1.13mg
6.28%
Zinc:0.79mg
5.26%
Potassium:177.64mg
5.08%
Vitamin B5:0.43mg
4.33%
Folate:12.28µg
3.07%
Vitamin E:0.35mg
2.33%
Vitamin C:1.34mg
1.62%
Vitamin B2:0.02mg
1.4%
Calcium:13.1mg
1.31%
Source:Epicurious