Black and white rice pudding with cardamom, star anise and cinnamon

Ingredients

• 30 g black rice
• 110 g white short-grain rice
• 400 ml soy milk
• 30 g sugar
• 2 cardamom pods
• 1 star anise
• 1 cinnamon stick
• At least 2 liters water, to cook the rice

Missing an ingredient?

• What to use instead of rice
• What to use instead of sugar
• What to use instead of soy milk

Instructions

1. Rinse the black rice 2-3 times and soak it in plenty of water for 2 hours. Drain it and rinse it again 2-3 times.
2. Boil the white rice in a pot with at least 1 liter of water for 4 minutes, and the black rice in another, also with at least 1 liter, for 8 minutes. Drain them and rinse them in cold water.
3. In a medium pot, put the soy milk with the sugar, cardamom, star anise and cinnamon over medium-low heat, stirring gently, until it boils.
4. Lower the heat, add both rices, mix well and cook everything together over low heat until the white rice is done (6-8 minutes). Take it off the heat and let it rest for 5 minutes.
5. Stir, remove the cardamom, star anise and cinnamon and divide the rice pudding among individual glasses. Cover them with plastic wrap and let them cool in the fridge. Serve cold.

Nutrition facts

Approximate, per serving (about 195 g). Calculated with data from USDA FoodData Central.