Black Rice Cream

by Eddy Van Damme on October 17, 2011

In many parts of the world desserts made with rice have been popular for centuries and are often made into home style versions. Milk, sugar, cinnamon sticks, vanilla bean and rice is cooked until the rice is tender and the mixture has turned into a creamy consistency.  Nothing particularly wrong with that, but most of us need to be a little more creative to entice today’s consumer.

Some people dislike the typical mouth feel of rice desserts but this can easily be manipulated. For instance, in the dessert featured here whipped cream is folded in, which quickly transforms a thick and heavy texture to a lighter and creamy one. Adding fruit to rice desserts works extraordinarily well to further enhance the overall eating sensation.  Many types of fruit work very well with rice desserts, from sweet to slightly tart.

Not everyone is familiar with black rice therefore I like to share that black rice is not necessarily better tasting compared to white rice. However it is indeed eye catching. Black rice takes a very long time to become tender but it does provide the rice cream a rather nice lavender hue. Certainly this dessert can easily be made with short grain rice which will make the cooking time much shorter.

Coconut Black Rice Cream

Yield: 6-8 servings

 

1 quart  3 oz Homemade coconut milk 1 lit
6 oz Extra fine granulated sugar 180 g
1 Vanilla bean, split 1
pinch Salt pinch
6 oz Black rice (forbidden rice) 180 g
12 oz Whipping cream 360 g
 
  1. Combine the homemade coconut milk, sugar, split vanilla bean, salt and black rice in a saucepan and bring to a boil.
  2. Cover and simmer on very low heat until the rice is tender, about 2 hours. If necessary add a small amount of milk to keep the mixture properly hydrated.
  3. Remove from heat and allow to cool.
  4. Whip the whipping cream to very soft peaks. Before folding the cream into the rice ensure that the rice mixture is creamy and will allow for easy folding in of the cream. If necessary add a small amount of milk.
  5. Pour into glasses and place in a refrigerator. Once cold decorate as desired.  This dessert is served with Mango-passion fruit coulis.

In this article: Desserts made with rice.

 

 

 

 

30 comments on “Black Rice Cream

  1. Hilary Adams on said:

    I’m really intrigued by this one, Chef… don;t know that I’ve ever even seen black rice. It really is an eye-catching dessert, isn’t it?

  2. Diana Wallace on said:

    This looks beautiful! I can’t wait to try!

  3. Impressive! The look of this is artfully pleasing and the color contrast is inviting. I am intrigured to taste it. I read up on black rice. It was once highly treasured and protected in Asia for many centuries. It is also nutritional, rich in iron, high in fiber and promotes many healthful benefits. Thanks!

  4. What a beautiful dessert! My mom makes an amazing rice pudding with forbidden rice so I’m highly familiar with the black grain, she also tops it off with coconut milk. The recipe is quite similar, the cream part is intriguing…I’m really looking forward to making this dessert! Thanks for sharing the recipe!

  5. Ben Davenport on said:

    Can you use the ice base in your book and add the black rice and substitutue coconut milk for whole mikk?

  6. it looks so nice. i never seen or heard about black rice until i went to Bali and had it. i made it a few time and used the asian sugar to sweeten it ( i forgot the name but Lua would know what i mean) and also finished it with coconut milk or cream. it does take a long time to cook. i will try the this version, would be very popular here in Australia.Thanks for sharing

  7. Eddy Van Damme on said:

    Hi Gwen,
    Thanks for sharing your experience.

  8. Eddy Van Damme on said:

    Hi Ben,
    You can do that as well.

    Eddy

  9. this recipe is so similar to a lot of asian desserts i’m familiar with, less the vanilla bean and whipping cream. It is to me, a new perspective of black rice I would have never thought could work in such a presentation. I’m so excited to try it!

  10. lisa Ibanez on said:

    Hi Chef,
    this recipe is really similar to my husbands Mexican tradition where they make the rice milk as a drink with the cinnamon. I’m interested in this recipe for the combination of rice and coconut since I am a huge fan of coconut. Where could we find black rice?

  11. Niah Clark on said:

    What does “mixture properly hydrated” means?

  12. Adriana on said:

    Chef,

    Where would incorporating the fruit come in? Would you add a fruit puree on the top or possibly fruit jam or something along those lines? I saw the curls in the picture and the orange color
    Mixture on top so I was wondering what that was. Great recipe!

  13. I think this combination of black rice and coconut makes a very beautiful color for a dessert and it tastes very unique, and best of all it’s healthy! It is a wonderful dessert, especially perfect for parties and such.

  14. Vanessa Villarreal on said:

    This recipe reminds me of our traditional dessert arroz con leche but I have never seen black rice before. If I were to make this recipe at home where would I be able to find the Black rice?

  15. Marissa Astrich on said:

    Chef Eddy,
    I have always wanted to try a recipe using black rice. There is a Thai restaurant I go to that serves a dessert of black sticky rice with vanilla ice cream and fresh mango. The combination of the creamy ice cream and somewhat chewiness of the rice is wonderful. Your Black Rice Cream uses the black rice and has the creamy texture without using just plain vanilla ice cream. I will have to try your dessert and see if the tastes are similar. Thanks!

  16. Yesenia Garcia on said:

    Chef Eddy,
    My mom makes a very succulent arroz con leche, but your recipe tops it off. Hope she never finds out I said that. Oh, I can almost smell the mango-passion fruit in it….

    Thanks….

  17. Lee Ann Romero on said:

    I’m hearing more about the health benefits of black rice, the new “IT” food. But never thought about trying it in a dessert – why not! And another chance to use my homemade coconut milk.

  18. hai vonguyen on said:

    Very nice presentation chef. I will pick up some black rice just for this one.

  19. Jennifer Contreras on said:

    I would have never thought about using black rice for a desert but wow it makes for a wonderful presentation and a great recipe to use your home made coconut milk.

  20. jessica raymond on said:

    the idea of the contrast that black rice cream against the colors of raspberry or mango. this is a new and innovative way to add class to dessert or a savory meal.

  21. John Foisy on said:

    This dessert is such a combinatiion of ying and yang. The black rice mixed with the whipped cream. The fruit with the savory rice. The ingredient stands alone yet each adds to the overall composure of the dessert. Common class,yet now refined. All for the eater to discover and enjoy.

  22. I like the versatility that comes along with this dessert.

  23. Szu wang on said:

    I eat rice almost everyday in my life and it’s the first time to know about black rice. I have to try this.;

  24. Jelani Byerly on said:

    Im with the last person, I have never heard of or had black rice before. Im also interested in it for my savory dishes as well. Just appearance alone should be very nice to look at on a plate. Again Chef, thanks a lot for the recipe.

  25. Where is the Coconut Black Rice Cream come from? The coconut black rice cream is a black bean coloration.

  26. Niyah Richardson on said:

    Black Rice? I didn’t know that was existent. Its pretty intrguing, this recipe. Although it looks pretty complicating. Nice Chef!

  27. Pinaterat on said:

    Chef Eddy,
    I personally like the black sweet rice taste. The black sweet rice has the unique and intense taste. The sweet rice and coconut milk are very good combination. Typically, I boiled the black sweet rice with sugar and top them with salted coconut milk. Taro or corn can be put in the cooked sweet rice. I never believe that the black sweet rice with coconut milk will be compatible with sour fruit. I would call that it is an innovation. I cannot wait to try how it tastes.

  28. Tu Ho on said:

    Black rice and glutinous(sweet) rice are very popular in asian desserts. Coconut milk is mostly used due to lactose intolerance is very common in the population. I’ll definitly start using whipping cream in some asian dessert to taste the difference!!

  29. Fatima Biskar on said:

    I have never tried black rice this is an opportunity for me since i used to make only deserts with white rice but with the traditional way . Im exited to make it cuz my family will be happy to tried something more efficient. Thanks chef.

  30. Katerina Kyriazis on said:

    I am becoming more interested in desserts made with rice ingredients. The presentation of this recipe looks delicious. There is such a bright appearance to the mango passion fruit layer that I can imagine the tart sweet flavor against the rich rice pudding.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

* Copy This Password *

* Type Or Paste Password Here *

105,026 Spam Comments Blocked so far by Spam Free Wordpress

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Previous post:

Next post: