Quantcast
Get breaking news alerts via email

Click here to manage your alerts
This April 7, 2014, photo shows forbidden rice pudding in Concord, N.H. (AP Photo/Matthew Mead)
Recipe: A forbidden take on a healthy rice pudding for Mother’s Day
Healthy plate » Like brown rice, black rice is unpolished, making it more flavorful and nutritious.
First Published May 07 2014 01:01 am • Last Updated May 07 2014 01:01 am

Speaking as a mom and a chef, let me assure you — one of the nicest things you can do for Mom on Mother’s Day is cook for her. Something sweet is best. And my candidate? Comforting, traditional rice pudding.

Or maybe not so traditional. Classic rice puddings are made from plain white rice. The grains are very tender, the flavor is kind of bland, and the color is white. In my recipe, which is made using black forbidden rice, the grains are slightly chewy, the flavor is slightly nutty, and the color is deep purple.

At a glance

Forbidden rice pudding

1/2 cup forbidden rice (Chinese black rice)

1 cup water

2 1/2 cups whole milk, divided

3 tablespoons sugar

1 large cinnamon stick

Salt

2 large eggs

1 teaspoon vanilla extract

1/4 cup chopped crystallized ginger, to garnish (optional)

In a small saucepan over medium-high, combine the rice and water. Bring to a boil, then reduce the heat to a simmer. Cook, covered, for 30 minutes. Let stand for a few minutes, then pour through a mesh strainer to discard any excess water. Return the rice to the pot over medium-high heat. Add 2 cups of the milk, the sugar, the cinnamon stick and a hefty pinch of salt. Bring to a boil, then reduce the heat to simmer and cook, uncovered and stirring occasionally, for 40 minutes.

In a small bowl, beat the eggs with the remaining 1/2 cup milk. Whisk in a large spoonful of the hot rice mixture. Add the egg mixture to the rice and cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon, 4 to 5 minutes. Do not let the rice pudding boil or the eggs will scramble.

Remove the saucepan from the heat, stir in the vanilla and transfer the rice pudding to a bowl. Cover the pudding and chill until cold, at least 2 hours. The pudding will thicken as it chills. To serve, discard the cinnamon stick and divide the rice pudding among 4 bowls. Top each portion with some of the ginger.

Start to finish » 3 hours 25 minutes (15 minutes active)

Servings » 4

Nutrition information per serving » 280 calories; 70 calories from fat (25 percent of total calories); 8 g fat (3.5 g saturated; 0 g trans fats); 105 mg cholesterol; 42 g carbohydrate; 0 g fiber; 17 g sugar; 10 g protein; 160 mg sodium.

Join the Discussion
Post a Comment

Once upon a time forbidden rice was said to be literally forbidden. First cultivated in China, forbidden rice was so rare — and so nutritious — no one was allowed to eat it except for the emperor. Today, forbidden rice is considered a delicious and healthy whole grain we can all enjoy.

Like brown rice, forbidden rice is unpolished; the hull of the grain, a rich source of insoluble fiber, is left intact. It’s also a good source of iron and vitamin E, and a great source of the same antioxidants that put the blue in blueberries. I was first introduced to forbidden rice six years ago, when it was still rare. Thankfully, these days it’s readily available at most grocers.

In this recipe, the rice is cooked until tender, then combined with whole milk, sugar, cinnamon, eggs and vanilla. The whole milk — replacing the more traditional (and more caloric) heavy cream — does a great job of delivering the desired silkiness. The cinnamon stick and vanilla — which deliver big flavor — are the most important ingredients next to the rice. If you’ve been waiting for an occasion to use that extra-special Sri Lankan cinnamon or Tahitian vanilla you received as Christmas gifts, now’s the time to pull them off the shelf.

Making this recipe is pretty near a snap. It shouldn’t require more than 15 minutes of your undivided attention. The rest of the time it’ll just simmer away on its own. Unlike brown rice, forbidden rice cooks up in a relatively speedy 30 minutes. You will, however, need to pay close attention when you add the eggs, making sure they don’t get so hot that they scramble.

Finally, I’d like to encourage you to top it all it off with some crystallized ginger, as suggested. It was one of my mom’s favorite little treats and it provides the perfect finishing touch of chewy, spicy contrast to the creamy pudding.




Copyright 2014 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Top Reader Comments Read All Comments Post a Comment
Click here to read all comments   Click here to post a comment


About Reader Comments


Reader comments on sltrib.com are the opinions of the writer, not The Salt Lake Tribune. We will delete comments containing obscenities, personal attacks and inappropriate or offensive remarks. Flagrant or repeat violators will be banned. If you see an objectionable comment, please alert us by clicking the arrow on the upper right side of the comment and selecting "Flag comment as inappropriate". If you've recently registered with Disqus or aren't seeing your comments immediately, you may need to verify your email address. To do so, visit disqus.com/account.
See more about comments here.
Staying Connected
Videos
Jobs
Contests and Promotions
  • Search Obituaries
  • Place an Obituary

  • Search Cars
  • Search Homes
  • Search Jobs
  • Search Marketplace
  • Search Legal Notices

  • Other Services
  • Advertise With Us
  • Subscribe to the Newspaper
  • Access your e-Edition
  • Frequently Asked Questions
  • Contact a newsroom staff member
  • Access the Trib Archives
  • Privacy Policy
  • Missing your paper? Need to place your paper on vacation hold? For this and any other subscription related needs, click here or call 801.204.6100.