On one of the mid-week strolls in the city brought me to this quaint little store tucked on a busy road in Matunga. The blue French door was a standout amidst the other iconic stores. Curiosity got the better of me and boy was I not let down. The store was a mecca for foodie freaks like me. The range of Organic product from across India was amazing.
As I skimmed through each shelf, this black beauty caught my eyes. The packaging carried had a pretty convincing narrative which lured me into buying it. The 30 mins drive back home was enough time for me to figure out my recipe (Alexa did help a bit). I decided to cook the rice and make a sweet and savoury version of it. Both turned out fabulous. I love making this Pudding, as it can be had as a standalone too. The nutritional parameters make it a better option any day. So go ahead and give it a try and twist of your own. Explore India’s bounty.
Nutritional Information
Amount per 88 g
= 1 serving(s)
- Energy (calories): 124 kcal6%
- Protein: 5.67 g10%
- Fat: 7.58 g16%
- Carbohydrates: 17.58 g7%
Ingredients
- 120 gmsBlack Rice
- 100 ml Condensed milk
- 100 mlMilk
- ¼ tsp Salt
- ¼ tsp Chilly Powder
- 2tbsp Grated Coconut
- Few drops Vanilla Extract
Cooking Time: 1 hr 30 mins
Serves: 4
PREPARATION
- Bring rice and 2 cups of water to a boil in a cooker. Add ¼ teaspoon of salt and cook for 10 mins on high.
- Release the steam and add ½ cup of milk and ½ cup of condensed milk, vanilla extract and cook for 30 mins or till it is tender but still chewy.
- Stir in a scant of finely ground chilli powder and 2 tablespoons of grated coconut.
- Dry roast some hazelnuts and chop them up coarsely.
- Caramelize 100 grams of sugar in a heavy base pan.
- Add in a hint of chilly powder and the chopped hazelnut.
- Pour it onto a greased surface.
- Once set, break the praline with a blunt heavy object.
- Sprinkle it over the rice pudding before serving.
Tip
Serve the Rice pudding warm.
Rice pudding keeps well covered and chilled up to 3 days.
Aarti Aruldas is a trained chef specializing in International cuisine. Her passion for healthy and conscious eating habit led her to her entrepreneurial journey. She made Mumbai fall in love with healthier breakfast options by revamping the humble Idli through her company “Vanakkam Foods”.
In an attempt to rekindle the lost art of cooking her latest venture brings quick and easy recipes in short and concise videos. An avid traveller, foodie and foodstylist she brings zing to even the humblest dish.
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