I love rice.
Being from a Chinese family ensures that I get to eat rice (almost) daily. When I was younger, my parents and grandparents would call me a “fan tong”, which literally translates to “rice bucket”. In other words, I mostly ate rice.
We usually eat rice prepared the traditional way – steamed. Simple. Steamed. Perfect. Sometime’s we’d have it as “zhou” or congee. At restaurants, if pineapple rice was on the menu, we would order it. No questions asked.
My point is, I’ve always loved rice, but for some reason, rice pudding wasn’t really something that I ate. In fact, I’m not really sure if I had ever eaten rice pudding before this recipe. Kinda sad, I know.
Whether this was my first experience with rice pudding or not, it definitely left a good impression on me. The rice was simply so creamy. The texture was unlike anything I’d really ever had before. And since I just threw a beetroot recipe at you, I may as well throw you another one.
The rice pudding itself isn’t immensely flavorful. It makes up the texture and the base, and it carries a subtle vanilla sweetness, but that’s where the chocolate comes in. It adds, well, chocolate, which pairs beautifully with the creaminess of the coconut milk and the hint of shredded coconut. I promise that the beet doesn’t affect the flavor at all. It may look like there’s a lot of beet added to make the color, but beet dyes food really easily, and you don’t need much, so you won’t be able to taste it.
Visually, beet and chocolate has got to be one of the most appealing combinations. Pink and chocolate, what’s not to love?
In case anyone was wondering, I considered this recipe to be a clean/cheat recipe, because c’mon, it makes quite a lot of rice pudding and has 1/4 cup sugar, which you could probably replace for honey if you really wanted. I wanted to stick to traditional rice pudding, so I used sugar.
Notes: Feel free to use white chocolate, or any type of chocolate of your choosing. Plus, you might want to use more chocolate, or less. Depends on what you like, 70g is just an approximation. To make the beetroot purée, just stick the beetroots (unpeeled) in a big pot of boiling water until they’re soft, peel them, and purée them in a food processor. It may seem like a lot of work, but you can use it to make all your food pretty and pink, or save it to make beetroot nut butter chocolate cups!
Beetroot Vanilla Rice Pudding with Dark Chocolate (Cheat)
- 500ml (2 cups) coconut milk
- 250ml (1 cup) + 30ml (2 tbsp) water
- 50g (1/4 cup) sugar
- 200g (1 cup) short-grain rice
- 250g (1 1/2 cups) beetroot purée (see notes)
- 70-100g dark chocolate, melted (see notes)
- Fresh fruit, to garnish (optional)
- Shredded coconut, to garnish (optional)
- In a medium saucepan heat the coconut milk, water, sugar, and vanilla over medium heat, until hot but not boiling. Turn off heat.
- In a large saucepan, heat the rice and oil, and stir them together over medium-low heat
- Add in 2 tbsp of water into the large saucepan and mix until mostly absorbed
- Stir in a few tablespoons of the coconut milk mixture and allow the coconut milk to fully absorb before stirring in another few tablespoons, until all of the coconut milk mixture is mixed into the rice and the rice is fully cooked through. This should take 20-30 minutes
- Stir in the beetroot purée until fully mixed, and remove from heat
- Serve the rice pudding immediately with melted chocolate, fresh fruit, and shredded coconut