Black Rice Pudding

Jun 15, 2015

A delicious and more nutritious take on the plain old rice pudding you grew up with. Spoonful for spoonful, black rice contains the same amount of antioxidants as blueberries and is also rich in iron and high in dietary fiber.

Black rice, or Forbidden Rice, is an ancient grain and is a deep purple/black colour. The hull of black rice contains one of the highest levels of anthocyanin found in any known food making it one of the richest sources of antioxidants.

Ingredients

• 1 cup black rice
• 1/2 teaspoon salt, divided
• 1/2 cup coconut sugar
• 1 (14 to 15-oz) can unsweetened coconut milk, stirred well

Directions
Add black rice, 3 cups water, and 1/4 teaspoon salt to a boil in a 3 to 4-quart heavy saucepan. Bring to a boil. Reduce heat to low and simmer, covered, 45 minutes. Stir in sugar, 1/4 teaspoon salt, and 1 1/2 cups coconut milk and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender, about 30 minutes.

Remove from heat and cool to room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding. Spoon into individual bowls and drizzle remaining coconut milk over pudding. Makes 8 servings.