No-Sugar Black Rice Pudding
This black rice pudding is a delicious dessert, without any sugar. The rice does its magic by adding beautiful color, texture, and flavor to this one of a kind dish. The entire recipe takes about an hour to come together, and you need to be patient and present throughout the process. And the results will just stun you!
Servings Prep Time
4people 10minutes
Cook Time
60minutes
Servings Prep Time
4people 10minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Take 1 cup black rice, wash it thoroughly. Soak the rice overnight in a bowl with room temperature water. Drain the water in the morning and set the rice aside.
  2. Heat 1 litre full fat milk in a pot. Let it come to a boil and add the soaked black rice into it. Stir gently.
  3. Keep stirring continuously in medium to high heat to prevent the milk from burning or sticking to the bottom.
  4. In ten minutes, add the rainins and cashews into the milk. The reason why we are adding it early in the process is because the recipe requires the raisins to soak in the juices completely. This way they are soft and packed with flavor in the final recipe.
  5. In the next five minutes, add the jaggery to the milk and stir well. The jaggery will melt and assimilate into the milk with time and help thicken and sweeten the pudding.
  6. Keep stirring the pudding continuously. It will keep thickening and get darker with time. The entire process will take anywhere between 40-60 minutes.
  7. Once you get a thick and dark consistency, add the cardamom powder and mix well. Make sure you do not dry out your pudding completely. Leave some liquid texture because the pudding will keep getting thicker with time even in room temperature.
  8. Let the pudding cool before serving. Leave it out in room temperature for one to two hours. Serve or store it in a tight container in the refrigerator and serve chilled by garnishing it with some almond flakes. Enjoy!