Japanese
Natto Sweet Rice Pudding
A unique twist on traditional natto, this sweet rice pudding incorporates the fermented soybeans for a surprising umami flavor, balanced with sweetness and creaminess.
Total Time50 minutes
Servings4
Difficulty
easy
Cost
Medium
Nutrition (per serving)
0
Calories
6
Protein
43
Carbs
10
Fat
3
Fiber
0g
Sodium
Ingredients
- 1 cup short-grain rice
- 2 cups water
- 1 cup coconut milk
- 1/4 cup sugar
- 1 tablespoon vanilla extract
- 1 cup natto
- 1/4 teaspoon salt
- Sliced fruit (like bananas or strawberries) for topping
- Chopped nuts (optional) for garnish
Instructions
- 1Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch.
- 2In a medium pot, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and water is mostly absorbed.
- 3Once the rice is cooked, stir in the coconut milk, sugar, vanilla extract, and salt. Mix well and cook on low heat for an additional 5 minutes until everything is heated through and the mixture is creamy.
- 4Remove the pot from heat and gently fold in the natto. Make sure the natto is evenly distributed throughout the pudding.
- 5Let the mixture cool for a few minutes before serving. Spoon the rice pudding into bowls.
- 6Top with sliced fruit and sprinkle with chopped nuts if desired.
- 7Serve warm or chilled.
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