Double Black Rice Pudding
In the wintery ski spirit of snowy, slippery black and double black runs, I bring you this double black rice pudding! Classic rice pudding is great, but what’s wrong with trying to up the bar on flavor and nutrition? This version combines super antioxidant-rich black rice and blackberries for a special kind of dessert. Its fruity with a vanilla punch, creamy yet with a little chew from whole grain rice, and definitely very satisfying. This pudding is of course packed with energizing carbs that you can use to your advantage to fuel up for the slopes, recover from a long day on the mountain, or both!
I know blackberries are a summer fruit, but frozen ones work perfectly here, and actually it isn’t uncommon for supermarkets to have occasional sales on these berries even in winter. Berries are such an awesome source of vitamins, antioxidants, and phytochemicals that it is worth it to seek them out as you can all year round. I hope you enjoy this delicious recipe soon and energize those cold winter days!
Double Black Rice Pudding
Makes about 2 cups
3/4 cup (144g) black rice
1-1/2 (360ml) cups water
2 (480ml) cups low fat milk
1 cup (187g) blackberries, fresh or frozen
1/4 cup (50g) sugar
3/4 tsp. vanilla extract
1/4 tsp. flaky salt
1 egg
Rinse the rice very well. Combine in a pot with the water and heat on high until almost boiling. Reduce to a simmer and cover. Let cook about 20 minutes, until rice is tender and all water has been absorbed.
Add 1-1/2 cups of the milk, the blackberries, sugar, vanilla and salt. Bring to a light simmer again, and let cook another 20 minutes approximately. Stir throughout this time and especially at the end when it starts to get very thick. You should know it is done cooking when the mixture is very thick and little liquid pools when you drag the spoon across the bottom of the pan.
Whisk together the remaining 1/2 cup milk and the egg. Add to the rice and cook, on low-medium heat, stirring constantly for 2 more minutes until mixture is thickened. Make sure it does not simmer or bubble at all! This may cause the egg to curdle.
Remove from the pan to serve hot or warm, or chill to enjoy cold later. Top with fresh blackberries if you like!
Notes: This will keep in the fridge covered for up to a week.