the appetizer:

Learn how to add grains to your diet with The Complete Whole Grains Cookbook by Judith Finlayson, with recipes like Tailgaters' Favorite Stew, Black Sticky Rice Pudding (Vegan Friendly), and Wheat Berry Minestrone with Leafy Greens (Vegan Friendly).

Cookbook

 

Black Sticky Rice Pudding (Vegan Friendly)

Makes 6 serving

 

Years ago, when my husband, daughter, and I traveled in Thailand, we became addicted to mangoes and sticky rice, a truly delicious sweet. After our return, we tried but could never duplicate the superb taste and texture of the authentic version. Although this black sticky rice pudding is a different dish, it reminds me of that delightful concoction. In fact, it's so good you don't even need the fruit. Although it's high in saturated fat, it comes from the coconut milk.

  • 2 cups cooked black sticky rice (see Tips)
  • 1 can (14 oounces/398 mL) coconut milk
  • 1/2 cup packed Demerara or other raw
         cane sugar, (see Tips)
  • 1/2 teaspoon salt
  • 1/4 cup toasted, shredded,
         sweetened coconut
  • 1 cup sliced strawberries or kiwifruit or chopped peaches or mango
  • Finely chopped mint, optional

In a saucepan, combine coconut milk, brown sugar, and salt. Bring to a boil over medium heat and cook, stirring, until sugar dissolves. Stir in rice and cook, stirring, until thickened, about 10 minutes. Transfer to a serving bowl and chill, if desired.

When you're ready to serve, top with fruit and garnish with coconut and mint, if using.

 

Tips

Thai black sticky rice is available in Asian markets. Do not use Chinese black rice, which is not sticky. To cook this quantity of black sticky rice, use about 3/4 cup (175 mL) raw rice and 1-1/2 cups (375 mL) water. Soak the rice for at least 4 hours or overnight, then bring the rice and soaking liquid to a rapid boil in a heavy pot with a tight-fitting lid. Reduce heat to low and simmer until rice is tender, 30 to 45 minutes.

I like to make this pudding using piloncillo, unrefined Mexican sugar, which is sold in cones in Latin markets. Use a 4-ounce (125 g) cone in this recipe.

Nutrients per serving
Calories: 305; Protein: 3.3 g; Carbohydrates: 41.4 g; Fat (Total): 15.4 g; Saturated Fat: 13.2 g; Monounsaturated Fat: 0.6 g; Polyunsaturated Fat: 0.2 g; Dietary Fiber: 1.0 g; Sodium: 221 mg; Cholesterol: 0 mg

Excellent source of manganese. Good source of iron and magnesium. Source of vitamin C, thiamine, niacin, folacin, phosphorus, zinc, copper and selenium.

 
  • from:
  • The Complete Whole Grains Cookbook:
    150 Recipes for Healthy Living
  • by Judith Finlayson
  • Robert Rose, 2008
  • $24.95/paperback, Full-color photographs throughout
  • ISBN-10: 0778801780
  • ISBN-13: 978-0-7788-0178-8
  • Recipe reprinted by permission.

Buy The Complete Whole Grains Cookbook: 150 Recipes for Healthy Living

 

The Complete Whole Grains Cookbook:
150 Recipes for Healthy Living

 

 
 

This page created April 2008


 

The Global Gourmet
Return to the
Global Gourmet®
Main Page

 

Halloween

 

AddThis Social Bookmark Button

AddThis Feed Button

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Forums/Message Boards
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 

 
IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Winners

River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks

 
 

 
 

Copyright © 1994-2008,
Forkmedia LLC

 

 

 
 

 

Become a Chef:
Best Culinary Schools

 

Green Products
Buy Green

 

Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts

 

Mom's Recipes

Healthy Dieting

 

 

Real Goods Solar, Inc.

 

Blender
Small Appliances
& Gift Ideas

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Weight Loss Diet
Vending Machines
Cheap Hotels
Cheap Holidays