Kanya's Black Rice Pudding. My black rice pudding has a rich flavor, creamy and slightly nutty. I'm planning to eat a lot more black rice and substitute it for brown rice in many of my savory dishes. These instructions are for making Indonesian Black Rice Pudding in the Instant Pot.

Secure the lid, then place on manual setting. Place rice in a bowl and rinse with water by stirring in a counter clockwise motion. Do this repeatedly until the water is clear and clean, indicating the rice is clean. You can have Kanya's Black Rice Pudding using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Kanya's Black Rice Pudding

1. Prepare 1/2 cup of black sticky rice,raw.
2. You need 3 cup of water.
3. Prepare 150 grams of brown sugar.
4. Prepare 1/2 tsp of salt to taste.
5. You need 1/2 tbsp of sesame seeds toasted.
6. It's 200 grams of coconut milk.
7. Prepare 1/2 cup of dried longan ,my local fruit..you can use your favorite dried fruit.
8. Prepare 100 grams of butter.

In a medium saucepan, stir rice, salt, sugar and water and bring to a boil. It's warm, dense, and sweet and rich with the flavor of coconut. The striking Thai black glutinous rice makes it visually stunning, too. Rice pudding and coconut are both divisive food items, often inviting extreme reactions from supporters as well as loathers.

Kanya's Black Rice Pudding step by step

1. Black rice pudding ,a very sismple dessert in wherei belong..only clean rice.add water,put in pot to boil until rice are soft ,water dissolve,easy me use rice cooker ,just cook it with half covered lid for 40 minutes.
2. Incase you cook on stove top,stir occasional,for both add dried fruit after 40 mins,add sugar,butter,let it cook until water dissolve..about 1 hour in total.
3. Make coconut milk for topping by add some salt and sugar to taste,stir little constarch to make it thick,or boil longer to make it thick.
4. To serve .toss sesame seeds top on rice,add coconut milk ..taste is little sweet and salty :).

I was skeptical, as I've always made rice pudding by cooking the rice in the milk, but it came out great-tasting, and the big bonus is that it's a great use for leftover rice! And it doesn't make too much. A couple pinches of salt did seem like a good addition and made it taste more like a black rice pudding I got in a restaurant once. The dessert is very rich--which is tasty but I'd be curious to try making it with light coconut milk. Once the rice is ready, you can use it in any dish in which you would use brown rice, such as in a grain bowl, stir-fry, salad, or rice pudding.