Meghalayan Black Rice Pudding
Veg
Vegan
Glutinous black or purple rice grown in the Garo and Jaintia hills simmered with fresh coconut milk and jaggery until thick and glossy — a Meghalayan festival dessert with a dramatic dark colour and a natural floral, nutty aroma from the pigmented bran. Made at Wangala and Shad Suk Mynsiem harvest festivals.
Cuisines
Meghalayan
Best for
Dessert
Snacks
Recipe
Prep: 30 min
Cook: 40 min
Total: 70 min
2-3 servings
Ingredients
| 1 cup | black rice |
| 2 cups | water |
| 1 cup | coconut milk |
| 1/4 cup | jaggery |
| 1/4 teaspoon | salt |
| 1/4 teaspoon | cardamom powder |
| 2 tablespoons | raisins |
| 2 tablespoons | cashew nuts |
| 1 tablespoon | ghee |
Instructions
- 1 Rinse the black rice thoroughly under cold water and soak it for at least 30 minutes.
- 2 Drain the soaked rice and transfer it to a pot with 2 cups of water.
- 3 Bring the water to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes or until the rice is cooked and the water is absorbed.
- 4 In a separate pan, heat ghee over medium heat. Add the cashew nuts and raisins, sauté until the cashews are golden and the raisins are plump. Remove from heat and set aside.
- 5 Once the rice is cooked, add coconut milk, jaggery, salt, and cardamom powder to the pot. Stir well to combine.
- 6 Cook the mixture on low heat for another 10 minutes, stirring occasionally, until the pudding thickens.
- 7 Add the sautéed cashew nuts and raisins to the pudding and mix gently.
- 8 Serve warm or chilled as desired.
Tips
For a richer taste, you can replace coconut milk with condensed milk or add a splash of vanilla extract.