Meghalayan Black Rice Pudding

Meghalayan Black Rice Pudding

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

Black Rice 1 cup Black Rice
water 2 cups Water
Coconut Milk 1 cup Coconut Milk , thick
jaggery 1/4 cup Jaggery
salt 1/4 teaspoon Salt
cardamom 1/4 teaspoon Cardamom , powder
Raisin 2 tablespoons Raisin
Cashew 2 tablespoons Cashew , nuts
ghee 1 tablespoon Ghee

Instructions

  1. 1 Rinse the black rice thoroughly under cold water and soak it for at least 30 minutes.
  2. 2 Drain the soaked rice and transfer it to a pot with 2 cups of water.
  3. 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. 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. 5 Once the rice is cooked, add coconut milk, jaggery, salt, and cardamom powder to the pot. Stir well to combine.
  6. 6 Cook the mixture on low heat for another 10 minutes, stirring occasionally, until the pudding thickens.
  7. 7 Add the sautéed cashew nuts and raisins to the pudding and mix gently.
  8. 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.