Go to the Recipe: Course 12: Matcha Rice Pudding
The recipe for the rice specifies "3 each" as the amount for xanthan gum. Needs correcting.
Hi,
I'm not familiar with forbidden rice, is it the same as black rice used in desserts or is it wild rice? and where can I buy it?
Fixed. Thanks Christopher.
also under 'prepare rice' it states to 'combine all ingredients in a pot' but doesn't state until later that lime juice and xanthan should be left until blending.
Thank you! Fixed.
HI - I used Chinese black/forbidden rice (I live in China) but I couldn't get the rice to soften even after 2 hours. I tried again without the sugar and it softened nicely. I then used the water from the failed attempt and completed the recipe. (tastes great by the way). Any idea why I couldn't cook the rice in the sugar water. (I think I have read somewhere that the sugar stops rice cooking properly)
I found this recipe much too sweet; every component has sugar and lots of it. I remade the coconut gel with one fifth of the sugar and the dish tasted better as a result. Next time I'll skip almost all of the sugar to see if the mango is enough sweetening to achieve a subtle balance. You can always add sugar to the rice later if you think it needs it. I did notice that the coconut gel requires some sugar before the coconut flavor is highlighted.
I used Italian black rice. Same problem. Will try your solution.
