Black Rice Pineapple Pudding
Do you want to serve something different and exotically delicious for dessert?
Then this Black Rice Pineapple Pudding is one you’ll want to try on family, friends or a treat for yourself when you’re in the mood for sweet and healthy.
Black rice has a nutty flavor with a slightly chewy texture. It’s purplish black in color as it comes from high antioxidant levels.
Black rice is a dynamo of vitamins and minerals and is chock full of anti-oxidants.
1 1/2 cups black rice
2 1/2 cups coconut milk
3 cups water
1/4 cup brown sugar
1/2 cup dried cranberries
pinch of salt
1 cup diced pineapple
1 tsp. freshly squeezed lemon juice
1 tsp. freshly squeezed lime juice
Tai basil leaves (for garnish)
Optional: for an extra kick, add 1/2 tsp. chili flakes
Rinse rice well in cold water, draining in a sieve.
Once rice is rinsed, add it to a medium saucepan and add water, coconut milk, dried cranberries, sugar and salt.
Bring rice to a boil, then reduce heat to low, cover with a tight-fitting lid and simmer for one hour (until rice is tender and all the liquid has been absorbed).
Remove from heat and chill in the refrigerator (about one hour, until thoroughly chilled).
Sprinkle the pineapple chunks with lemon/lime juices and set aside.
Spoon pudding into serving bowls, top with pineapple, garnish with the Tai basil leaves, and a few drizzles of coconut milk.
Makes 4 servings.