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Black Rice Pudding with Coconut and Persimmons
Kxb5CLP.jpg
Romulo Yanes
Ingredients
Preparation
1.
2.
3. Divide pudding among 8 bowls. Arrange persimmons on top. Sprinkle lightly with sugar, if desired. Whisk coconut cream until soft peaks form. Dollop onto puddings and serve immediately.
health.com
Kxb5CLP.jpg
Romulo Yanes
Ingredients
- 1 cup Thai black or purple rice
- 1/2 teaspoon salt
- 3 cups water
- 1 13.5-oz. can full-fat coconut milk, refrigerated until cold
- 1/4 cup raw sugar (such as turbinado) or coconut palm sugar, plus more for sprinkling, optional
- 4 ripe persimmons, preferably Hachiya, peeled and cut into thin wedges
Preparation
1.
2.
3. Divide pudding among 8 bowls. Arrange persimmons on top. Sprinkle lightly with sugar, if desired. Whisk coconut cream until soft peaks form. Dollop onto puddings and serve immediately.
health.com