Balinese Black Rice Pudding
An indulgent dessert from the islands of Bali, perfect for any occasion.
This traditional Balinese Black Rice Pudding, known for its rich coconut flavor and creamy texture, brings together the earthy flavor of black rice with the sweetness of palm sugar and the tropical essence of ripe bananas. A dessert that can be served either hot or cold, it’s ideal for concluding a flavorful Asian meal. Whether enjoyed warm on a cozy evening or chilled for a refreshing treat, this dish is sure to delight. The balance of coconut milk and palm sugar creates a luscious pudding that’s as comforting as it is delicious.
Ingredients
| Ingredient | Quantity |
|---|---|
| Black Rice | 1/2 cup |
| Coconut Milk | 1 cup |
| Water | 1 1/2 cups |
| Palm Sugar | 2 tablespoons |
| Salt | To taste |
| Ripe Bananas | 1 |
| Palm Sugar (for bananas) | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 4g |
| Carbohydrates | 55g |
| Fat | 5g |
| Fiber | 3g |
| Sugars | 22g |
| Sodium | 150mg |
| Cholesterol | 0mg |
Instructions
Preparation:
-
Soak the Rice
Begin by washing the black rice thoroughly. Soak it in water for at least 6 hours or overnight to ensure the grains are tender when cooked. -
Cook the Rice
In a heavy-bottomed saucepan, add the soaked black rice, coconut milk, and water. Season with a pinch of salt, and stir to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer gently. Allow the rice to cook until most of the liquid is absorbed, which should take about 60-70 minutes. Stir occasionally to ensure even cooking and prevent the rice from sticking to the bottom. -
Add Palm Sugar
Once the rice is cooked and the liquid has been mostly absorbed, add the palm sugar to the rice. Stir well and check for sweetness. If you desire a sweeter taste, you can add more palm sugar according to your preference. Continue cooking for another 10 minutes, allowing the rice to absorb the sugar and thicken further. -
Prepare the Bananas
While the pudding is cooking, slice the ripe banana into rounds. In a small pan, heat 1 tablespoon of palm sugar over medium heat until it begins to melt. Add the banana slices to the pan and cook them for about 10 minutes, stirring occasionally. The palm sugar will caramelize, coating the bananas with a sweet, golden glaze. -
Serve
Once the rice pudding has thickened and is creamy, remove it from the heat. You can serve it warm or allow it to cool and serve chilled.
To serve, spoon the pudding into bowls, drizzle with additional coconut milk, and top with the caramelized banana slices. The contrast of the sweet bananas and the rich coconut flavor will elevate this dish to a new level of indulgence.
Serving Suggestions:
For a delightful Asian-inspired meal, serve this dessert after a dish like Vegetarian Thai Red Curry with steamed rice. The rich flavors of the curry will complement the mild sweetness of the rice pudding, creating a balanced and satisfying meal.
Tips for the Perfect Balinese Black Rice Pudding:
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Soaking the Rice: Soaking the black rice is essential to soften the grains and reduce cooking time. The longer the soaking time, the better the rice will absorb the coconut milk.
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Consistency: If the pudding becomes too thick, simply add more coconut milk or water to achieve your desired consistency.
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Banana Variety: Choose ripe bananas for the best flavor. If you prefer a richer taste, use slightly overripe bananas, which will caramelize better when cooked.
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Make Ahead: This pudding can be made in advance and stored in the refrigerator. It’s just as delicious cold, making it perfect for meal prep or for serving at a party.
Enjoy this Balinese Black Rice Pudding as a sweet ending to your next meal! Whether served warm or cold, this simple yet flavorful dessert will transport you to the tropical islands of Bali with each spoonful.
