Recipe: Black Rice Pudding

[Sparky]

I always wanted to make black rice pudding so I found a recipe. It's such a...neat-looking dessert, lol. Pity I don't have any nice glass goblets to serve it in, just that plastic shaved-ice thing in the photo, lol...

1 cup black rice*
6 cups water
1 cup coconut milk
1/2 cup sugar

For topping:
1/2 cup coconut cream**
1/4 cup sugar
dash salt

Rinse and drain rice, put rice and water in pot and bring to boil. Reduce to a simmer and cook for 45 minutes, stirring occasionally. Add coconut milk and sugar and simmer an additional 10 minutes. Let sit at least 10 minutes before serving, or it can be refrigerated and served cold. Pour a small amount of topping over each serving.

Topping: combine coconut cream, sugar, and salt.

* Use "Forbidden Rice", a short grained Chinese rice, not black wild rice. Forbidden Rice isn't actually black, its a deep purple, and will turn the water in the pot a funky purple color.

** If you can't find cans of "coconut cream," go to the grocery store and try to find a really dusty can of coconut milk that hasn't been shaken in a long time. DON'T shake it. Open it in a can opener and carefully pour out the watery liquid from the bottom of the can around the "blob" of solidified coconut milk at the top. The thick stuff is coconut cream.