If you love Kheer, Payasam or Phirni, this unusual-looking pudding will be just up your street. The toasty aroma of the black rice imparts a great flavor to the dish and works with the warm nutmeg and vanilla to produce a dessert that is deeply satisfying. Pair with fresh fruit to make it a more elaborate dessert or replace the milk with coconut milk for another dimension of flavor.
- 1 cup Black Rice
- 2 cups water
- 2 cups milk
- ¼ cup raw sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon grated nutmeg
- ¼ cup whipped cream, for serving
- Sliced nuts for garnish
- Wash and drain the black rice.
- Place the rice and the water in a pressure cooker and cook until half done—two whistles followed by 2 minutes on simmer.
- Once the pressure falls on its own, open the pressure cooker and stir once. Add the milk and allow to rice to absorb the milk and come to a thick consistency. Stir occasionally to ensure the mixture does not stick to the bottom.
- Add the raw sugar, vanilla and nutmeg and simmer for 2-3 minutes to allow the flavors to blend. Turn off the heat and allow the pudding to cool slightly.
- Serve in individual bowls with a spoonful of softly whipped cream and a scattering of sliced nuts or fresh fruit.