Black Rice Coconut Pudding

 
Chinese black rice is unusual as it is. All recipes surrounding this delightful, aromatic and appetizing rice are pretty straightforward. You follow the instructions on the package and you will end up with something fantastic. I first cooked it with almonds and orange juice, following the recipe on the package and served it with curry chicken. Then I gave this desert version a shot; it was quiet fantastic too. While I was still getting over this new discovery, I ran into the "curried cauliflower and black rice" recipe at Mika's blog to whom I am very grateful now, and made and ate it two nights in a row. And that's how the whole package was exhausted in a week.   

 
So far, curry seems to be the most harmonizing companion when you prepare black rice as a savory course. Coconut milk seems to be the other. I was going in and out of the kitchen constantly for this pudding since it turned out to be not a desert but a snack to munch on around the clock.

This is true treasure for me who hates circling around the same boring ingredients. Revolution! Am so appy!

  

Black Rice Coconut Pudding

Recipe adapted from: epicurious.com

Ingredients:

• Black Rice Coconut Pudding<
• cup chinese black rice
• 1/2 cup brown sugar
• 1 can unsweetened coconut milk
• 1/2 tablespoon ground cinnamon
• a handful of crushed unsalted almonds<
• 1 tablespoon grated coconut

Directions:

1. In a saucepan, bring rice, 3 cups of water and a pinch of salt to a boil and reduce heat to minimum. Cover and simmer for 40-45 minutes.
2. Add brown sugar and 3/4 of coconut milk. Increase heat to maximum and bring the mixture to a boil. Then reduce heat to minimum and simmer uncovered for 30 minutes, stirring occasionally.
3. Remove the pan from heat, add cinnamon. Leave to cool for 30 minutes, stirring occasionally. Distribute to individual serving cups. Sprinkle with graded coconut and crushed almonds. Enjoy lukewarm or cold, depending on your liking. Before serving drizzle with some coconut milk.