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Black rice and Black sesame pudding, vegan

A quick way to blend in two of the best black ingredients in terms of nutrition into a delicious anytime pudding.
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Prep Time 12 hours
Cook Time 20 minutes
Servings: 4 people
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup black rice soaked for 10-12 hours in 3 cups water
  • 1/2 cup black sesame seeds
  • 8 sun dried mission figs- chopped can use dates instead
  • 4 Tbsp jaggery powder can use brown sugar or coconut sugar or maple syrup
  • 2 cups plant based milk, coconut or soy will work well
  • 1 tsp cardamom powder
  • 1 tsp vanilla essence

Equipment

  • pressure cooker or instant pot
  • Blender

Method
 

  1. Dry roast the sesame seeds for 4-5 min , add to a blender jar with the chopped figs and blend into a smooth paste
  2. Take the instant pot bowl, add the soaked rice along with the water, plant based milk, jaggery powder, the sesame/ fig paste and mix well. Close the lid and pressure cook on high for 15 min. Let it cool down before opening the lid. Do not try to manually release the pressure.
    If the consistency is too thin, just switch to saute mode and keep stirring for 8-10 min till it thickens. If the consistency is too thick, add some more warmed up plant based milk.
    If you need more sweetness you can add maple syrup, some more brown sugar , or jaggery syrup.
  3. I have not tried the pressure cooker stove top version for this recipe, but would suppose just adding all ingredients to a bowl and pressure cooking on medium for 6-7 whistles. will do fine.
  4. You can eat the pudding as it is, or make an anytime parfait as above with your favorite fruits and nuts. I layered chopped strawberries, almonds, persimmons along with this dramatic sweet comforting pudding.

Notes

Can store the left overs in fridge for 2-3 daysÂ