During a recent trip to China I brought back some exquisite looking black rice, also called forbidden rice.
I was told that when cooked, the colour of this rice changes to purple!
One of my favourite cookbooks has a recipe for a black rice pudding, which is what I had in mind when I bought the rice.
But that recipe called for coconut milk, and we are not big fans of coconut or coconut milk.
I was told that when cooked, the colour of this rice changes to purple!
One of my favourite cookbooks has a recipe for a black rice pudding, which is what I had in mind when I bought the rice.
But that recipe called for coconut milk, and we are not big fans of coconut or coconut milk.
Even though I wanted to give coconut milk another chance, I wasn't sure of the others so I had to have another version.
After toying with several ideas I decided make some almond milk to mix with the cooked rice. Almond milk, sounds exotic doesn't it?
Well it is just soaked almonds, ground to a fine paste and then thinned with water. At least this is my version of almond milk.
Well it is just soaked almonds, ground to a fine paste and then thinned with water. At least this is my version of almond milk.
Since I was making two versions of the pudding, I first cooked the rice in the pressure cooker, using the usual 1:2 rice:water ratio.
To make the pudding, mix the cooked rice, sugar, and either coconut or almond milk.
The quantity of sugar depends on how sweet you like your pudding and the quantity of the milk depends on the desired consistency.
The quantity of sugar depends on how sweet you like your pudding and the quantity of the milk depends on the desired consistency.
While no one hated the coconut flavoured pudding, I had no leftovers of the the almond flavoured pudding. The colour was gorgeous in either case.
Both these puddings now make their way to Srivalli's table to join the Rice Mela.
