Forbidden Rice Pudding

Exotic Flavors Adds A New Spin To This Recipe!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 50 minutes

1 cup Forbidden Rice
2 cups coconut water (not milk)
1/2 cup water
1/2 cup dried goldenberries (gooseberries)
1/2 cup dried golden raisins
2-3 slices dried Galanga ( Thai ginger)
2-3 Kaffir lime leaves
2 star anise
1 cinnamon stick

In a medium stock pan; add forbidden rice, coconut water, water, golden berries, raisins and stir.  Lay the Galanga, star anise, Kaffir lime leaves and cinnamon stick on top.  set aside and let the rice to absorb some of the water for 30 minutes.  On high heat, heat the rice to a rolling boil, reduce heat to low, place lid on top and cook for 30-35 minutes then take off heat and let steam with lid on for additional 25 minutes.  Once the rice is fully cooked and steamed, remove and discard Galanga, Kaffir lime leaves, star anise and cinnamon stick.  Add the cooked rice to the prepared pudding (recipe below).



6 egg yolks
1 cup coconut milk
1 cup whole milk
3/4 cup sugar
1/8 tsp vanilla bean pulp

Cooking Tools

Bain Marie or double broiler


While the rice is cooking, Whisk all ingredients in the top half of the Bain Marie, Place  on top of heated boiling water.  Whisk egg mixture continuously until the mixture thickens into a pudding. (approx. 20 minutes)  Set aside until slightly cool, then fold in the forbidden rice.  Can be served hot or cool to room temperature and place in refrigerator for a few hours for a cold pudding.  Garnish with toasted coconut flakes and candied ginger slices.

1/4 cup toasted coconut flake
1 tbsp candied ginger slices

Serves 6

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