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4 Serves
99 Mins
Rinse the black rice thoroughly under cold water until the water runs clear.
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EmiratiVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
229 µg / 400 µgCalcium
342 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
290 mg / 420 mgPhosphorus
217 mg / 1,250 mgPotassium
1337 mg / 4,700 mgSodium
587 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
10 g / 28 gSugar
1 g / 50 gSaturated Fat
19 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
In a large pot, combine the black rice with water and pandan leaves. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover the pot, and simmer the rice for 60 to 70 minutes, stirring occasionally to prevent sticking, until the rice is tender and has thickened into a porridge consistency.
Stir in the palm sugar and a pinch of salt, continuing to cook for another 5 minutes until the sugar has fully dissolved.
Remove from heat and let the pudding stand for 5 minutes before serving warm with a drizzle of coconut milk.
18
g138
g17
g
Moroccan