Black Rice Pudding (Instant Pot | Pressure Cooker)
Black Rice Pudding is a creamy, chewy delight served either hot or cold with tropical fruit and toasted coconut.
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Servings: 4 serves
Ingredients
- 1 cup Thai black glutinous rice (or any variety of black rice eg. forbidden rice)
- 3 cups water
- 2-3 tablespoons coconut sugar* (or any sugar will do)
- 1 teaspooon vanilla essence
- generous pinch of salt
- ½ cup coconut cream or milk (optional)
To serve
- fresh mango
- coconut milk optional
- toasted coconut flakes
Instructions
- Rinse the rice until it runs clear
- Place all ingredients except the coconut cream/milk in the pressure cooker. Set for 35 minutes on high/manual.
- Once the time is up, let the pressure release manually for 10 minutes
- Stir in the coconut cream/milk if using.
- If eating warm, serve immediately with mango and coconut flakes or place in the fridge for a few hours to enjoy cold.
- Store in the fridge for up to 4 days. The grains get quite firm the longer they are in the fridge, so it tends to be better if eaten sooner rather than later.
Notes
Equipment: pressure cooker, measuring cup and spoons, wooden spoon
Variations:
Traditionally, this can be made with pandan leaf, so that would be added in while the rice is cooking in the pressure cooker.
I also think a version with rosewater or orange blossom, coconut cream and pistachios would be amazing.
Lychees or fresh figs would be a fantastic option instead of mango.
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