This recipe courtesy of Pasta & Co

We have a lovely customer to thank for giving us this recipe. Unlike other, more traditional, black rice puddings we've sampled, this one has a nutty (rather than glutinous) texture and is meant to be served warm. It absolutely glistens alongside fresh fruit (papaya is an especially good choice) and a dollop of barely sweetened whipped cream.

Prepare ahead notes: the pudding can be made a day or two ahead of serving and gently reheated.

  • 1-1/2 cups Forbidden Rice
  • 1/8 teaspoon kosher salt
  • 2-2/3 cups water
  • 1 12- or13-ounce can coconut milk
  • 2/3 cup sugar

Briefly rinse rice in cold water. Combine rice, salt and water in a sauce pan. Bring to a boil, stir, lower heat to a bare simmer and cover. Cook until rice is tender - about 30 minutes, making sure rice does not cook dry. When rice is tender, add the coconut milk and sugar. Stir to blend, return to heat and simmer about 30 minutes. Serve warm accompanied with fresh fruit.

Makes about 5 cups

Pasta & Co
Bellevue - University Village