in few words ?...
unique, exotic, satiating, DELICIOUS... and HEALTHY ?!!!
often served in south east Asia for breakfast this unique pudding can just as easily cover you for a surprisingly fabulous interesting dessert.
once upon a time this exotic looking grain was reserved for the emperors of Asia...also known as "The Emperor's Rice" it was forbidden to anyone else. t
it's even being touted as one of the new super-foods
FORBIDDEN RICE PUDDING
adapted from epicurious.com...Gourmet December 2005
1 cup black rice
3 cups water
1/2 tsp salt (will be divided for rice and for pudding)
1/2 cup sugar...i used sug. substitute, Zsweet
1 (15oz.) can unsweetened coconut milk...i used "lite"
3-4 star anise
1 stick cinnamon
bring rice, 3 cups water and 1/4 teaspoon salt to a boil in a 3-4 quart heavy sauce pan. then reduce heat to low and simmer, covered with a tight lid for 45 minutes...rice will be cooked but still a bit wet.
meanwhile, while that's cooking...heat the coconut milk in a small pot with 3 star anise and a small cinnamon stick. bring it to almost boil, then turn it off and let the flavors steep. lid on.
when rice is done, stir in the sugar, a scant 1/4 tsp of salt and the can (or 1 1/2 cups) coconut milk. bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally until mixture thickens and rice is tender, but still slightly chewy...about 30 minutes.
NOTE...this rice will not get as tender and mooshy as regular rice, but that's part of it's charm.
ALSO...i left in the star anise and cinnamon stick until it was all the way done then fished them out before serving. do a taste test...you might want to remove them before making the pudding if it's strong enough for you...i like star anise.
serve as is or pour a little coconut milk over the top, as shown, for people to mix in as they choose.