Here’s another black rice pudding. This time it’s adding blueberries to the black rice pudding instead of separating them. I just love to create and explore the various ingredients that I can combine them. At time the various method applied to it.
I am a sweet tooth person. I just love to have dessert even though I am very full. Where did I start eating dessert? Well, obviously when I start making, baking, creating and experimenting.
My black rice and blueberry pudding is sweet, comfort delicious. Don’t you like the colour? It’s pink for today it’s sunny day to seat outside sunbake in my backyard and enjoying my pudding. Let’s get cooking.
250 g black rice
3 c water
300 g sour cream
Squirt of honey
1/8 Tsp sea salt
125 g blueberries, wash
5 Tbs sugar
3 Tbs lemon juice
Put water and black rice in pot over medium heat bring it to boil, keep stirring about 20 minutes. Once boiling, turn down the heat to a steady low simmer and add sour cream, and salt; cook about 45-55 mins uncovered, stirring about every 10 mins or so to prevent sticking or burning on the bottom. It will get totally thick & creamy.
Add sugar and honey, cook until dissolved and mix until well combined. When the rice is done, creamy, thickened and tender, take it off the heat and set aside. Meantime, place the blueberries in a saucepan. Add the sugar and juice. Bring to a boil. Reduce heat to low and simmer until blueberries are all soft and just starting to soften and liquid thickens, about 5 to 10 minutes.
When it has thickened mix it into the cooked black rice. Next pour into a individual serving dishes and smooth the tops. Refrigerate for at least four hours to chill completely. Preferably overnight.
Note: You can use normal rice or basmati. You can use coconut cream instead of sour cream or milk. You can add vanilla or pandan or saffron. You can use any fruits of your choice.