Forbidden Rice Pudding with Sweet Potato Bits

Here is a recipe I made inspired by the Southern Burmese-Style Rice Pudding I had at Sun Restaurant in Buffalo, NY

What you need:

1 ¼ cups of Black Rice (Forbidden Rice)

2 ½ cups of water

1 medium sweet potato (chopped into ½ inch cubes)

¼ cup sugar

1 can of coconut milk

½ teaspoon of ground cardamom

A pinch of salt

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1-Put water and the black rice in a medium size pot and bring it to a boil. Then reduce heat to low and with the pot covered simmer for about 45 minutes or until all the water is absorbed.

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2-Fill another medium sized pot about half way and salt the water. Bring the water to a boil. Place the cubed sweet potato bits into the pot and cook for about 30 minutes or until tender. Drain place aside.

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3-When the rice is ready, mix in the sugar, coconut milk, ground cardamom and salt.

4-Continue simmering the rice for another 15 minutes uncovered.

5-Stir in most of the sweet potato bits and reserve one-fourth of them on the side.

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6-Place the rice pudding into serving bowls and place a few pieces of the reserved sweet potato bits on top. Serve warm.

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2 thoughts on “Forbidden Rice Pudding with Sweet Potato Bits

  1. Pingback: Trying a New Cuisine: Burmese Food at Sun Restaurant (Buffalo, NY) | Traveled Eats

  2. Pingback: Psst..Have You Tasted The Forbidden Rice? I Have! | The African Pot Nutrition

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