Rice pudding. The magical combination of rice, milk and sugar when simmered over low heat that is both creamy and comforting. It also reminds me of my childhood.
There are just so many satisfying and simple versions of it in each part of the world. Kheer, payasam and paayesh are some that I grew up eating. What is more beautiful about it, is, that a small variation in the kind of rice, milk or the type of sweetener you are using will yield very different but equally delectable results. Now imagine these combinations with different methods of preparations, spices, nuts and fruits!
So last weekend when we made some payesh to celebrate Durga Pooja, Sara asked me for her favourite black rice pudding which I hadn’t made for her in a while (which was corrected immediately).
I remember sharing this picture on Instagram when I made this black rice pudding the first time around and since then it has made several successful appearances on our dining table. I had been reading about black rice puddings and decided to experiment a bit; with blueberries and prunes because who doesn’t like a bowl of purple goodness:) Blueberries with cherries has been declared a close second by my little chefling.
Perfect for dessert and healthy enough to be called a “breakfast” (recipe at the end of the post).
So what else have been upto.
Just like a bowl of kheer nothing can beat a bowl of kadi chawal! Followed by a mandatory nap ofcourse.
“With good friends…and good food on the board…we may well ask, when shall we live if not now?” I need a reason to put together a “sharing board” and this festive season is giving me plenty of opportunities to do the same. Do you like making platters for sharing?
Sara can barely contain her excitement when she gets out of bed these days! Something new to experience/learn/craft each day. It also makes her feel more involved in the festivities and makes my heart melt when I think of the memories she is making and how priceless these moments will be when she looks back at them years later. What do you like to do in the days that lead up to Diwali? Do you make a countdown calendar as well (Complete post and the calendar is here)?
Saturday afternoon was spent crossing off another activity from our Diwali Countdown Calendar. Making Diwali cards for loved ones. Hope your weekend was as sparkly as ours 🙂
Black Rice Pudding with Blueberries and Prunes.
Makes 4 generous or 8 small helpings.
- 1 cup black rice
- 2 cups of water
- 2 cups of milk (I used coconut milk but you can use full fat milk)
- Pinch of cardamom powder (optional, I added it because Sara loves it in her regular rice pudding)
- 3 to 4 tbsp sugar (or more if you like; keep in mind that both prunes and blueberry are also sweet)
- 8 prunes
- a handful of blueberries (in the past I have also used bilberry powder instead of fresh blueberries)
- Rinse and soak the rice for 30-45 mins. Drain and keep.
- In a large pot, bring water to a boil and add rice to it. Reduce the heat and let it cook on low heat (Black rice needs a little longer to cook than regular basmati rice) for about 20 minutes with a lid on top.
- Now add the coconut milk and cardamom powder (if using) and simmer for another 10 minutes. Keep stirring.
- Add sugar, blueberries and prunes and cook for another 15 minutes. Cook till tender and the blueberries have broken down completely and you have a beautiful purple colour. Serve it warm or chilled.
Note: This pudding won’t be as creamy as the “real rice pudding”, but will be slightly chewy. Add more coconut milk if you want a slightly thinner consistency.
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