Red Bean And Black Rice Pudding Recipe

Alright, let me take you on a delicious adventure with my all-time favorite comforting dessert: sweet, creamy, and an explosion of tropical bliss in every bite, I can’t wait for you to try this black glutinous rice and red bean pudding!

I love creating dishes that are both nourishing and comforting, like my Red Bean and Black Rice Pudding. This unique dessert combines black glutinous rice and red beans for a rich source of fiber and antioxidants.

Creamy coconut milk and a touch of palm sugar add a delightful sweetness.

Red Bean And Black Rice Pudding Recipe Ingredients

• Black Glutinous Rice: Rich in fiber and antioxidants, adds a chewy texture.
• Red Beans: High in protein and fiber, provides a creamy base.
• Coconut Milk: Creamy and aromatic, offers a rich, tropical flavor.
• Palm Sugar: Adds a caramel-like sweetness, lower glycemic index than refined sugar.
• Salt: Enhances flavors, balances sweetness.

Red Bean And Black Rice Pudding Recipe Ingredient Quantities

• 1 cup black glutinous rice
• 1/2 cup red beans
• 1/2 cup coconut milk
• 1/4 cup palm sugar or brown sugar
• 1/2 teaspoon salt
• 6 cups water
• 1 teaspoon vanilla extract (optional)
• Pandan leaves (optional, for aroma)
• Fresh fruit or toasted coconut flakes for garnish (optional)

How to Make this Red Bean And Black Rice Pudding Recipe

1. Rinse the black glutinous rice and red beans thoroughly under cold water until the water runs clear.

2. In a large pot, combine the rinsed rice and red beans with 6 cups of water.

3. If using pandan leaves, tie a few leaves into a knot and add them to the pot for aroma.

4. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer, covered, for about 1 to
1.5 hours or until the rice and beans are tender, stirring occasionally to prevent sticking.

5. Check the consistency and add more water if necessary to maintain a porridge-like texture.

6. Once the rice and beans are cooked, remove the pandan leaves from the pot if used.

7. Stir in the coconut milk, palm sugar or brown sugar, and salt. Continue to simmer while stirring, until the sugar is fully dissolved.

8. Add the vanilla extract if using, and mix well.

9. Cook for an additional 10 to 15 minutes, allowing the flavors to meld and the pudding to thicken.

10. Serve warm, garnished with fresh fruit or toasted coconut flakes if desired.

Red Bean And Black Rice Pudding Recipe Equipment Needed

1. Measuring cups
2. Large bowl or colander
3. Large pot with lid
4. Wooden spoon or spatula
5. Stove
6. Optional: Kitchen scissors (for cutting pandan leaves)
7. Knife (for tying pandan leaves, if necessary)
8. Ladle or serving spoon

FAQ

• Can I use regular white rice instead of black glutinous rice? While it’s possible, using black glutinous rice gives the pudding its unique color and chewy texture. White rice won’t provide the same result.
• Do I need to soak the red beans before cooking? Yes, soaking the red beans for a few hours or overnight is recommended to reduce cooking time and ensure they are tender.
• Can I substitute the palm sugar with another sweetener? Yes, brown sugar, white sugar, or even honey can be used as substitutes, keeping in mind they may slightly alter the flavor.
• How long does this pudding take to cook? The total cooking time is approximately 1 to 1.5 hours, depending on the tenderness of the beans and rice.
• Is the coconut milk necessary for the pudding? Coconut milk adds a creamy richness to the pudding, but you can replace it with almond or soy milk for a different flavor profile.
• What does pandan leave do in this recipe? Pandan leaves add a subtle, fragrant aroma, enhancing the overall flavor of the pudding. They are optional but recommended if available.

Red Bean And Black Rice Pudding Recipe Substitutions and Variations

• Coconut milk: Substitute with almond milk or full-fat dairy milk for a different flavor and texture.
• Palm sugar or brown sugar: Substitute with coconut sugar or white granulated sugar for a different sweetness profile.
• Black glutinous rice: Substitute with white glutinous rice, but note that the texture and color will change.
• Pandan leaves: If unavailable, you can substitute with a few drops of pandan extract or simply omit for a different aroma.
• Vanilla extract: Substitute with almond extract for a different flavor note.

Pro Tips

1. Soak the Beans and Rice Soak the red beans and black glutinous rice separately in water for at least 4 hours or overnight before cooking. This will reduce the cooking time and ensure that both the beans and rice become soft and tender more evenly.

2. Use Fresh Pandan Leaves If you can find them, use fresh pandan leaves instead of dried ones for a more vibrant aroma. Crush the leaves slightly before knotting them to release more flavor.

3. Adjust Sweetness and Salt Taste the pudding towards the end and adjust the sweetness and salt to your preference. Depending on your palate, you might prefer a little more sugar or a pinch more salt to balance the flavors.

4. Consistent Stirring As the mixture thickens, stir more frequently to prevent it from sticking to the bottom of the pot. This will also help incorporate the ingredients evenly, leading to a smoother texture.

5. Enhance with Toppings Consider garnishing with sliced bananas, mango, or toasted coconut flakes for an added layer of flavor and texture. These toppings complement the richness of the coconut milk and the earthiness of the rice and beans.