Forbidden Rice Pudding

Forbidden Rice Pudding

1 C. Forbidden black rice

2 C. water

3 T. toasted coconut (see below)

1 1/2 C. canned or homemade coconut milk

2/3 C. simple syrup (see below)

1/2 t. kosher salt

Coconut whipped cream (see below)

2 red bananas, sliced

Strawberries for garnish (if desired)

Rinse rice. Bring water to a boil over high heat. Add rice and toasted coconut, cover, reduce heat to low and simmer for 30 minutes or until most of the liquid is gone and the rice is not quite tender.

Stir in coconut milk, simple syrup and salt. Simmer until most but not all of the liquid is gone. Serve warm in soup cups and top with coconut whipped cream and banana slices. Garnish with strawberries if desired.

To make toasted coconut: Preheat oven to 350° F. Bake 1/2 cup coconut in a small baking pan for 5 to 10 minutes until light golden brown. Stir once or twice to brown evenly.

To make simple syrup: Bring 1 cup sugar and 1 cup water to a boil in a small saucepan. Simmer for 2 minutes until sugar is dissolved.

To make coconut whipped cream: Beat 1/2 cup heavy cream, 2 tablespoons sugar and 2 tablespoons toasted coconut until soft peaks form.

Notes: Forbidden rice, a medium-size Chinese black rice, turns a rich purple when cooked. Red bananas, common in South America, are a deep amber and less sweet than yellow bananas.


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