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Forbidden Rice Pudding

This creamy, not-too-sweet Balinese dessert features nutty black rice and can be eaten hot or cold.

Celene and Tara Carrara

50 Minutes
6 Servings
Easy
Ingredients
  • 1 cup black or purple rice
  • 3 ½ cups filtered water
  • 3 pandan leaves, fresh or frozen, tied into one large knot
  • 1 ½ cups coconut milk
  • 1 ½ cups coconut cream
  • 5 tablespoons coconut, palm, or brown sugar
  • 1 teaspoon kosher salt
Instructions
    1.

    Check the package of your rice. Some may advise you to soak. If so, follow the package directions, if not, proceed with the recipe.

    2.

    Rinse black rice under cool running water, being careful not to break the grains. Combine the rinsed rice, water, and pandan leaves in a Saucepan over medium heat, and cover tightly with lid. Bring to a boil, then reduce to a simmer for about 30 minutes. The rice should be tender and appear dark purple.

    3.

    While rice is simmering, combine coconut milk, coconut cream, sugar, and salt in a separate Saucepan. Cook over low heat, uncovered, until sugar has dissolved and the milk is hot, but make sure it doesn’t come to a boil. Remove from heat and taste, adjusting salt or sugar levels to your liking.

    4.

    Once about ¾ of the water has been absorbed by the rice, turn off heat. Keep the rice covered, and let the remainder of the water absorb, 10–15 minutes. Remove the pandan knot.

    5.

    Spoon about ¾ cup of cooked rice in a bowl, ladle hot coconut milk on top, and serve. Forbidden rice pudding can also be eaten at room temperature or even cold. Store rice and coconut milk separately in the fridge for up to 3 days.