Forbidden Rice Pudding

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!

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