Black rice pudding [refined sugar and gluten free, and dairy free possible]
Author Katerina | Once a Foodie
150mlmilk (plant based if you'd like to make this dairy free)
dash (1/2 tsp) cinnamon
1tbspmaple syrup (optional)
Mix all the ingredients except for the maple syrup in a medium sized heavy bottomed pot. Mix until combined.
Bring the mixture to boil over medium heat, stirring occasionally, then reduce heat to low to medium and cook for about 30 to 35 minutes, stirring every now and then. Watch it so it doesn't stick to the bottom of the pot or overrun.
The pudding will be ready when the rice feels softer and has a slightly chewy texture.
Take the pot off the heat and stir in the maple syrup, if using.
Let the hot rice mixture cool a little in the pot, then carefully pour half each into two bowls or ramekins, and allow to cool until just warm before eating (or to fully cool before covering up and storing in the fridge for later). Test the temperature before giving to children.
This is easy to re-heat, just pop into the microwave or back on the stove for a little while at low heat (or 50%), stirring as required.
You can make this recipe dairy free by using plant based milk.
Adding the maple syrup is optional as I think there is enough sweetness from the coconut cream but if you are used to commercial puddings or prefer a little extra sweeteness, adding the maple syrup should do the trick.
This pudding should keep in the fridge for up to a week.
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(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.