Thai black rice pudding

‍The science of eating well: exotic, healthy, quick and delicious recipes.

Tribe members have asked me for a low-cal dessert. OK, here is a light version of one of my all-time favorite desserts, the famous Thai black rice pudding. Usually this comes out at about 200 cals per serving if you have it in a restaurant. This one is about 50 calories per serving—largely because I substituted the sugar substitute for tons of brown sugar and used light coconut milk. Neither of these substitutions affected the taste.

It's called a dessert but it makes a marvelous substitute for breakfast cereal if you add a bit more water or light coconut milk in the last 10 minutes of cooking. Or have it for dessert one night and for breakfast on another occasion by reheating for 3 minutes in a microwave with a ¼ (or less to taste) cup of skim milk, nonfat yoghurt or water. It’s also quite acceptable as a cold snack.

‍‍

Ingredients

• 2 cups water
• 1 cup black rice
• 400 ml light coconut milk
• 1/4 cup unsweetened desiccated coconut
• 1 ½ tsps Stevia mix sugar substitute

‍

‍Directions:

1. In a medium saucepan, mix 2 cups water, rice and half the coconut milk, and bring to a boil. Reduce heat and simmer covered for 20-25 minutes or until rice is tender, stirring occasionally. During the last 10 minutes add the extra coconut milk, gradually.
2. When the rice is tender, add the stevia mix. Simmer for a couple more minutes, or until pudding is desired texture. (Add a little more water for a breakfast dish; let cook several more minutes for a drier dessert pudding.) Taste and adjust for sweetness. Spoon into individual bowls, top with desiccated coconut, and serve. For a great look put a bit of non-fat yoghurt on top.

‍

Serves: 6

‍Energy: 200 kJs (50 calories) per serve