Black Rice Rudding

This is another of my favorite recipes. Kids love it, adults love it. It's not too sweet, but it is a very satisfying dessert. The darkness of the black rice contrasted with the whiteness of the coconut milk makes for a visually impressive presentation.

Black Rice Pudding
Serves 6
Active time: 10 minutes
Start to Finish: about 2 hours

• 1 cup black rice
• 1/2 cup sugar
• 1 can unsweetened coconut milk, stirred well
• 1/4 teaspoon salt

Rice cooker: Place rice, 3 cups water, and 1/4 teaspoon in a rice cooker and cook on the porridge cycle. Rice will be cooked but wet at the end. Stir in sugar, scant 1/4 teaspoon salt, and 1 1/2 cups of coconut milk (slightly less than the full can), and cook again on the quick cook cycle. Cool to warm or room temperature, stirring occasionally. Place serving in bowl, and drizzle remaining coconut milk over pudding.

Stove top: Bring rice, 3 cups water, and 1/4 teaspoon salt to a boil in a 4 quart saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes. Rice will be cooked but wet at the end. Stir in sugar, a scant 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 summer, uncovered, stirring occasionally, about 30 minutes. Cool to warm or room temperature, stirring occasionally. Place serving in bowl, and drizzle remaining coconut milk over pudding.

Source: Gourmet, December 2005.