When I made black rice a while back, there was quite a bit leftover. Later that night when my sweet tooth kicked in, I decided to make rice pudding with the leftover rice. It was such a fun purple color that I decided to share it.
Since you probably won’t have leftover black rice in your fridge, the recipe includes instructions on how to cook the rice first before turning it in to rice pudding.
The pudding isn’t quite as creamy as my Pressure Cooker Rice Pudding made with arborio rice. The black rice has a slightly chewy texture similar to brown rice, but the rich, creamy pudding, the sweet cherries and fun purple color make this a fun-to-eat, fun-to-serve, better for you dessert.
- 1 cup black rice, rinsed
- 1 1/2 cups water
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup sugar
- 3/4 cup half and half
- 2 eggs
- 1 teaspoon vanilla extract
- 2/3 cup dried cherries
- In pressure cooker pot, combine rice, water, butter and salt. Lock the lid in place and select High Pressure and 22 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release.
- Add milk and sugar to rice in pressure cooking pot. Select Saute and heat until the sugar is dissolved, stir occasionally. Whisk eggs with half and half and vanilla; Pour through a fine mesh strainer into pressure cooking pot. Cook, stirring constantly, until mixture just starts to boil. Turn off pressure cooker. Stir in cherries.
- Serve immediately, or pour into serving dishes cool then chill. (Pudding will thicken as it cools, so you may want to add a little extra half and half if you’re serving it cold.)