The year 2020 comes to an end. On this last day of 2020, my last blog post of the year, a recipe with one of my favourite ingredient, the very beautiful, insanely delicious and healthy “Black Rice”.
Black Rice Pudding Tartlets is a beautiful and exotic dish. The very delicious and traditional black rice kheer (pudding) with a fusion touch. The black pudding is filled in tartlets and baked to a very beautiful and fabulous dessert.
This fusion black rice pudding tartlets recipe is my new obsession because it has the best of my favorite dessert – black rice kheer.
Soaking the rice before hand is a very important step. This helps in getting a soft rice in lesser cooking time. To help you to reach the right texture for the filling is to cook the rice extra soft. This will help you get a creamier consistency of the pudding. It turn out better when you scoop the mixture into the tart and bake along.
ABOUT BLACK RICE
Black Rice also known as forbidden rice or purple rice is a superfood with lots of nutritional and health benefits. If you try a research on the health and nutritional benefits of black rice you will be amaze to know how this superfood really benefits us in regards to our health. Read a detailed article from healthline here.
There are several varieties of black rice available today, some of which are different from each in taste, texture and colour. I love the black rice from North East India as compared to the black rice of South India. Black rice is very popular in northeastern states and South East Asian Countries. Also found in few parts of South India.
Black Rice has got an aromatic flavor, distinct texture and nutty flavor in taste. It has a deep black color and usually turns deep purple when cooked. Its dark purple color is primarily due to its anthocyanin content, which is higher by weight than that of other colored grains. It is suitable for creating porridge, variety of desserts, traditional black rice cake, bread, noodles etc. You can experiment using black rice in a variety of dishes.
HOW TO MAKE BLACK RICE PUDDING TARTLETS
The black rice pudding (kheer) recipe is the traditional pudding I grew up eating in my culture. The tartlets are made from scratch at home. The tartlets are blank baked first before using them for the recipe. I have tweaked my black rice kheer to make this black rice pudding tartlets.
To start with the black rice is soaked for atleast 4-5 hours or overnight in drinking water. The black rice pudding is cooked in black rice soaked water and whole milk, sweetened with nestle milkmaid (condensed milk), ghee roasted nuts for the crunch and flavored with cardamom powder. The black rice pudding is then scooped into the tartlets and baked to perfection. Finally garnished with roasted nuts and dried rose petals.
I made a simple video of black rice pudding tartlets for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel. It will means a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
Black Rice Pudding Tartlets Video Tutorial
INGREDIENT SUBSTITUTION
● Condensed milk – You can use normal sugar as per your taste. Depends upon how much sweetness you want your pudding.
● Whole milk – Coconut milk goes very well with black rice. It gives extra flavor and taste to the pudding. So you can use coconut milk instead of normal milk.
● Nuts – You can use nuts of your choose but most commonly used is cashewnut, almond and pistachios along with raisins.
● Tartlets – You can use store bought tartlets if available.
FEW BLACK RICE RECIPES YOU MIGHT LIKE
black rice vegan loaf
black rice risotto
black rice strawberry mousse
black rice salad
black rice cake
Do check out my Rasmalai Tart recipe, traditional rasmalai with a fusion touch, another fabulous and irresistible fusion dessert.
DESSERT RECIPES FROM MY BLOG HERE
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.
I hope you like this nutrient-packed black rice pudding tartlets recipe. It’s gluten-free, rich in antioxidants, high in iron. A fun twist in serving them in form of a tartlet. Hope you like and enjoy it as much as we do. Do share your thoughts about the recipe with me here.
Let’s get started with the recipe.
Preparation time: 3-4 hours
Cooking time: 60 minutes
Yeilds: 6 tartlets
Ingredients to make black rice pudding tartlets:
For the tartlets:
⅔ cup all purpose flour
3 tbsps butter
2-3 tbsps nestle milkmaid
2 tbsps cold water
For the pudding:
½ cup black rice
2 cups water
1 cup whole milk
½ cup nestle milkmaid
½ tsp cardamom powder
A pinch of salt
Roasting Nuts:
1 tbsp ghee/clarified butter
2 tbsp Pistachios
2 tbsp almond
3 tbps cashewnut
2 tbsp raisins
Step by step pictorial instructions to make black rice pudding tartlets:
Roasting the nuts:
In a pan add the ghee and roast the nuts for a minute or two. Keep aside.
Making the pudding:
Wash the black rice thoroughly and soak in drinking water for 4-5 hours or overnight.
In a pot add the black rice along with the soaked water,a pinch of salt and cook over medium heat until the water starts to evaporate.
Add the milk and cook further till the rice is is cooked and soft when try to mash with your fingers.
Add the nestle milkmaid and cook for few minutes until it is blended nicely with the rice and looks smooth and creamy.
Add the cardamom powder and and mix.
Add the roasted nuts reserving some for garnish and mix well. You pudding is ready.
Making the tartlets:
In a mixing bowl add the flour and butter. Crumble them well with hands.
Add the nestle milkmaid and mix to combine.
Add cold water and make a dough. Cover the dough and let it rest for few minutes.
Now divide the dough into 6 equal portions. Roll them into balls and flatten them with a rolling pin into small circles accordingly to the size of your tart mould.
Grease the tart moulds with oil or butter. Place the rolled sheet into the greased tart Mould and press them gently. Trim off the edges of the mould.
With a help.of a fork or toothpick prick them randomly in 4-5 places. This is to prevent the Tarts from puffing while baking.
Refrigerate the Tartlets for about 10 minutes. Now place aluminum foil over the tart and add beans over it. This method is called blank bake. Blind bake the tart for about 15 minutes in a preheated oven @180°C.
Remove the foil and the beans from the Tartlets.
Baking the pudding tartlets:
Now scoop the black rice pudding into the tartlets.
Preheat oven @180°C for 10 minutes. Bake the pudding tartlet for 20-25 minutes.
Remove from oven and let it rest for 10 minutes. Demould and allow to cool down on a cooling rack.
Garnish with the reserved nuts and dried rose petals. Enjoy.
NOTES:
● Black takes longer time to cook so soak the rice atleast 4-5 hours or overnight to get cooked faster.
● You can opt out the condensed milk and use sugar for the sweetener.
● You can also use coconut milk. It suits very well with black rice.
● Roasting nuts is optional
● If using milk, try using whole milk for extra richness and taste
● You can use store bought or ready to use tarts.
● Use nuts of your choose.
Well, if you make this black rice pudding tartlets, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy cooking!
Love Akum
Disclosure:
At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!
Please click on the image if you wish to purchase these products from Amazon.
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Sounds delicious
Thanks so much