A surprise package showed up in the mail recently from my friend Veronica in Kansas. Inside was a bag of black rice, a note, and a recipe for this beautiful soupy pudding. Veronica thought this looked like something I would enjoy, and she was right. I enjoyed this “pudding” so much that I ate part of it for dessert, and the rest for breakfast the next morning all by myself!
The recipe comes from The Vegan Lunch Box by Jennifer McCann. I used to own this great little book, but thinned it out of my overflowing cookbook collection a couple years ago and now I want it back!
I should never part with a cookbook; it always bites me on the backside later.
Black Rice Pudding
½ pound raw black rice (forbidden rice), rinsed and drained
1 (14 ounce can) light coconut milk
4 Tablespoon granulated sugar
A pinch of salt
1. Place the rice in a 2-quart saucepan. Fill the saucepan with water to within 1 ½ inches from the top. Bring to a boil, then lower the heat and simmer, partially covered, until the rice is tender, about 30 to 40 minutes. Drain the rice and set aside.
2. In a small saucepan, bring the coconut milk to a boil. Add the sugar and salt and boil, stirring, for one minute, until sugar dissolves.
3. To serve, place rice into six dessert cups and top with coconut milk.
4. Black rice pudding is good cold or at room temperature, but it’s even better served warm. For lunch, pack the pudding in a lidded container in the lunch box to eat it cold, or pack in a preheated insulated food jar for a luscious hot pudding on a chilly day.
Recipe from “The Vegan Lunch Box” by Jennifer McCann. Picture by Laura Flowers