The second recipe in our foods of color theme for the month, form Kelsi Windmiller.
Rice Pudding has never been all that appealing to me as a dessert, but forbidden rice has a great nutty flavor that works perfectly for a pudding. Forbidden rice is medium grain black rice that turns into a deep purple when cooked. The grain originated in China and got its name because it was “forbidden” to be eaten by anyone except for the emperor. Today, you can find it many bulk sections of your local market. It takes some time to cook but it creates a beautiful purple sweet treat. It goes well with fresh blackberries or blueberries and can be eaten hot or cold.
Purple Forbidden Rice Pudding
3/4c Forbidden Rice (black rice)
2 Pinches of Salt
1/2c White Sugar
3 ½c Coconut Milk
1tsp Vanilla Extract
Blackberries For Garnish
Combine the rice, water, and salt in a deep saucepan. Let cook over medium heat for about 20 minutes or until water is absorbed. Stir in the coconut milk, sugar, and vanilla extract and lower the heat. Stir regularly for about 40 minutes or until mixture has started to thicken and rice is cooked through. Remove from heat and let cool in a container. To serve, Scoop into small bowls, top with fresh black berries and a sprinkle of superfine sugar. Enjoy!
Check out last week’s colorful recipe, Green Goddess Guacamole!
More healthy recipes from the BLDG 25 Blog.