I’ve found it easier to come across black rice (aka Forbidden Rice) than I have black sticky rice in my store, and I wanted to find a way to use it in rice pudding. I’ve worked out a simple way to recreate the same creamy texture in this recipe. I got a clue from the bean and lentil dishes like dals, stews, and soups, where often part of the stew is blended to help thicken it. Blending destroys the physical structure of the cooked seeds, but it also helps the starch inside the sources do its job of thickening the liquid. This technique works great in this rice pudding, and it creates a thick and creamier finish to the pudding. Thai-style rice puddings also use coconut cream or milk, and pandan leaves to build on flavor. I love the scent of coconuts, so I took a little liberty and used coconut milk and toasted coconut. Instead of pandan, I used green cardamom, which is lovely in this combination. To sweeten the pudding, I love the earthy flavor of jaggery (look for it online or at your local Indian grocery store), but dark brown sugar or muscovado are wonderful options too. The final finish involves topping the pudding with a fresh lime zest, which IMO really makes the pudding shine. 5 from 1 review ¼ cup/50 g sushi rice, cleaned 4 ½ cups/1 L water ¾ cup/150 g packed brown sugar or jaggery 1 tsp ground green cardamom 1 ½ cups/360 ml unsweetened coconut milk Zest of 1 lime ½ cup/50 g unsweetened toasted coconut A note for you, Nik: I think you have two versions of the same instruction in Step 2: “Remove the saucepan from the stove and mix half the coconut milk. Taste and add more sugar if needed. Remove the saucepan from the stove and pour in 1 cup/240 ml of coconut milk. Taste and add more sugar if needed.”
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