I adapted this recipe from The New York Times. Forbidden rice, or black rice, makes this rice pudding a nutty and sweet dessert!
1/2 cup Forbidden rice (Chinese black rice)
1 cup water
1/4 teaspoon salt
1 cup rice milk
1 cup lite coconut milk
1/4 cup agave
1 teaspoon vanilla extract
Combine the rice, water and salt in a saucepan and bring to a boil. Reduce the heat, cover and simmer until water is absorbed (about 30 minutes).
Add the rice milk, coconut milk, agave and stir together. Bring to a boil, stirring, and then reduce the heat and simmer stirring often for 5 to 10 minutes until creamy. There will be liquid in the pot. That is okay!
Add the vanilla and continue stirring for another 5 minutes.
Place into a bowl to chill for at least 2 hours before serving. Enjoy!