In many parts of the world desserts made with rice have been popular for centuries and are often made into home style versions. Milk, sugar, cinnamon sticks, vanilla bean and rice is cooked until the rice is tender and the mixture has turned into a creamy consistency. Nothing particularly wrong with that, but most of us need to be a little more creative to entice today’s consumer.
Some people dislike the typical mouth feel of rice desserts but this can easily be manipulated. For instance, in the dessert featured here whipped cream is folded in, which quickly transforms a thick and heavy texture to a lighter and creamy one. Adding fruit to rice desserts works extraordinarily well to further enhance the overall eating sensation. Many types of fruit work very well with rice desserts, from sweet to slightly tart.
Not everyone is familiar with black rice therefore I like to share that black rice is not necessarily better tasting compared to white rice. However it is indeed eye catching. Black rice takes a very long time to become tender but it does provide the rice cream a rather nice lavender hue. Certainly this dessert can easily be made with short grain rice which will make the cooking time much shorter.
Coconut Black Rice Cream
Yield: 6-8 servings
| 1 quart 3 oz | Homemade coconut milk | 1 lit | |
| 6 oz | Extra fine granulated sugar | 180 g | |
| 1 | Vanilla bean, split | 1 | |
| pinch | Salt | pinch | |
| 6 oz | Black rice (forbidden rice) | 180 g | |
| 12 oz | Whipping cream | 360 g | |
- Combine the homemade coconut milk, sugar, split vanilla bean, salt and black rice in a saucepan and bring to a boil.
- Cover and simmer on very low heat until the rice is tender, about 2 hours. If necessary add a small amount of milk to keep the mixture properly hydrated.
- Remove from heat and allow to cool.
- Whip the whipping cream to very soft peaks. Before folding the cream into the rice ensure that the rice mixture is creamy and will allow for easy folding in of the cream. If necessary add a small amount of milk.
- Pour into glasses and place in a refrigerator. Once cold decorate as desired. This dessert is served with Mango-passion fruit coulis.
In this article: Desserts made with rice.
I’m really intrigued by this one, Chef… don;t know that I’ve ever even seen black rice. It really is an eye-catching dessert, isn’t it?
This looks beautiful! I can’t wait to try!
Impressive! The look of this is artfully pleasing and the color contrast is inviting. I am intrigured to taste it. I read up on black rice. It was once highly treasured and protected in Asia for many centuries. It is also nutritional, rich in iron, high in fiber and promotes many healthful benefits. Thanks!
What a beautiful dessert! My mom makes an amazing rice pudding with forbidden rice so I’m highly familiar with the black grain, she also tops it off with coconut milk. The recipe is quite similar, the cream part is intriguing…I’m really looking forward to making this dessert! Thanks for sharing the recipe!
Can you use the ice base in your book and add the black rice and substitutue coconut milk for whole mikk?
it looks so nice. i never seen or heard about black rice until i went to Bali and had it. i made it a few time and used the asian sugar to sweeten it ( i forgot the name but Lua would know what i mean) and also finished it with coconut milk or cream. it does take a long time to cook. i will try the this version, would be very popular here in Australia.Thanks for sharing
Hi Gwen,
Thanks for sharing your experience.
Hi Ben,
You can do that as well.
Eddy
this recipe is so similar to a lot of asian desserts i’m familiar with, less the vanilla bean and whipping cream. It is to me, a new perspective of black rice I would have never thought could work in such a presentation. I’m so excited to try it!
Hi Chef,
this recipe is really similar to my husbands Mexican tradition where they make the rice milk as a drink with the cinnamon. I’m interested in this recipe for the combination of rice and coconut since I am a huge fan of coconut. Where could we find black rice?
What does “mixture properly hydrated” means?
Chef,
Where would incorporating the fruit come in? Would you add a fruit puree on the top or possibly fruit jam or something along those lines? I saw the curls in the picture and the orange color
Mixture on top so I was wondering what that was. Great recipe!
I think this combination of black rice and coconut makes a very beautiful color for a dessert and it tastes very unique, and best of all it’s healthy! It is a wonderful dessert, especially perfect for parties and such.
This recipe reminds me of our traditional dessert arroz con leche but I have never seen black rice before. If I were to make this recipe at home where would I be able to find the Black rice?
Chef Eddy,
I have always wanted to try a recipe using black rice. There is a Thai restaurant I go to that serves a dessert of black sticky rice with vanilla ice cream and fresh mango. The combination of the creamy ice cream and somewhat chewiness of the rice is wonderful. Your Black Rice Cream uses the black rice and has the creamy texture without using just plain vanilla ice cream. I will have to try your dessert and see if the tastes are similar. Thanks!
Chef Eddy,
My mom makes a very succulent arroz con leche, but your recipe tops it off. Hope she never finds out I said that. Oh, I can almost smell the mango-passion fruit in it….
Thanks….
I’m hearing more about the health benefits of black rice, the new “IT” food. But never thought about trying it in a dessert – why not! And another chance to use my homemade coconut milk.
Very nice presentation chef. I will pick up some black rice just for this one.
I would have never thought about using black rice for a desert but wow it makes for a wonderful presentation and a great recipe to use your home made coconut milk.
the idea of the contrast that black rice cream against the colors of raspberry or mango. this is a new and innovative way to add class to dessert or a savory meal.
This dessert is such a combinatiion of ying and yang. The black rice mixed with the whipped cream. The fruit with the savory rice. The ingredient stands alone yet each adds to the overall composure of the dessert. Common class,yet now refined. All for the eater to discover and enjoy.
I like the versatility that comes along with this dessert.
I eat rice almost everyday in my life and it’s the first time to know about black rice. I have to try this.;
Im with the last person, I have never heard of or had black rice before. Im also interested in it for my savory dishes as well. Just appearance alone should be very nice to look at on a plate. Again Chef, thanks a lot for the recipe.
Where is the Coconut Black Rice Cream come from? The coconut black rice cream is a black bean coloration.
Black Rice? I didn’t know that was existent. Its pretty intrguing, this recipe. Although it looks pretty complicating. Nice Chef!
Chef Eddy,
I personally like the black sweet rice taste. The black sweet rice has the unique and intense taste. The sweet rice and coconut milk are very good combination. Typically, I boiled the black sweet rice with sugar and top them with salted coconut milk. Taro or corn can be put in the cooked sweet rice. I never believe that the black sweet rice with coconut milk will be compatible with sour fruit. I would call that it is an innovation. I cannot wait to try how it tastes.
Black rice and glutinous(sweet) rice are very popular in asian desserts. Coconut milk is mostly used due to lactose intolerance is very common in the population. I’ll definitly start using whipping cream in some asian dessert to taste the difference!!
I have never tried black rice this is an opportunity for me since i used to make only deserts with white rice but with the traditional way . Im exited to make it cuz my family will be happy to tried something more efficient. Thanks chef.
I am becoming more interested in desserts made with rice ingredients. The presentation of this recipe looks delicious. There is such a bright appearance to the mango passion fruit layer that I can imagine the tart sweet flavor against the rich rice pudding.