Friday, October 26, 2012

Forbidden Rice Pudding

 

in  few words ?...

unique, exotic, satiating, DELICIOUS... and HEALTHY ?!!!

forbidden rice...

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.  there are records of black rice being grown around 150 BC, and it is considered lucky as well as nutritious.

if you believe in the gods they say... seeing black rice is an indication that your day will be successful.

i'm all for that.  i'll be eating "Lucky Rice"  every day from here on out ! 


it's even being touted as one of the new super-foods

"this rice provides the richest nutritional value, providing a higher level of vitamins, minerals and fiber of any bran rice, as well as a comprehensive range of amino acids, proteins, vegetable fats and essential trace elements needed by the body." (more info like this found HERE and HERE)


FORBIDDEN RICE PUDDING

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.




3 comments:

Michelle said...

I love black rice! I am definitely going to have to try this!

Jules and Ruby said...

hi Michelle...i never knew about it. now i love it. i made some black rice risotto that i will post soon...thanks for the comment

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