Black & White Rice Pudding

Recipe by Cook's Hideout

Creamy and delicious Black & White Rice Pudding made with layers of black rice and jasmine rice puddings. It is a great make ahead dessert for parties.

Ingredients

• supermarket roast chicken, approximately 200g once shredded
• 2 cups water
• 1 cup coconut milk
• supermarket roast chicken, approximately 200g once shredded
• supermarket roast chicken, approximately 200g once shredded
• supermarket roast chicken, approximately 200g once shredded
• 2 cups water
• 1 cups coconut milk
• supermarket roast chicken, approximately 200g once shredded
• 2 tbsp orange zest
• of nutmeg
• as needed Fruits of choice like chopped pineapple, mango, strawberries etc.

Method

1. Combine black rice and water in a saucepan, bring to a boil. Lower the heat, cover and simmer until the rice is tender and the water is absorbed, about 40 minutes.
2. Add the coconut milk and simmer for 10~12 minutes or until the rice is completely tender.
3. Add the sugar and vanilla. Mix well and turn off the heat and the pudding cool completely.
4. Combine jasmine rice and water in a saucepan, bring to a boil. Lower the heat, cover and simmer until the rice is tender and the water is absorbed, about 25 minutes.
5. Add 1cup of coconut milk and sugar; simmer for 10~12 minutes or until the rice is completely tender and pudding like.
6. Stir in the orange zest, nutmeg and the remaining ¼cup of coconut milk. Let the jasmine rice pudding cool to room temperature.
7. Add the chopped fruit to the jasmine rice pudding.
8. Layer the puddings in serving glasses, alternating the black rice and jasmine rice puddings. Serve at room temperature or chilled.

View the recipe instructions at Cook's Hideout