Forbidden Rice Pudding with Pineapple
Recipe type: Dessert
Serves: 8 servings
Forbidden rice is higher protein than brown rice, is a good source of iron, and is rich in the antioxidant anthocyanin which gives the rice its characteristic black (or dark purple) coloring. The nutty flavor and chewy texture, combined with the subtle sweetness of this dish makes for a delicious after meal treat or can be served cold as a mid-afternoon snack.
- 2½ cups water
- 1 cup black "forbidden" rice
- 1 15 oz can unsweetened coconut milk
- ½ cup sugar
- Small can pineapple (tidbits, chunks, or rings), drained
- (about 1½ cups or mango or other bite-sized fruit pieces could easily be substituted)
- Rinse rice well. Add water and rice to a large saucepan.
- Bring to a full boil, then reduce to a low heat, cover, and simmer 30 minutes.
- Add coconut milk and continue to simmer for 10 minutes, stirring occasionally.
- Add sugar and simmer another 10 minutes, stirring often to prevent sticking or burning.
- At this point, most, but not all, of the liquid will have been absorbed.
- Remove from heat and let sit for 2 minutes. Stir well, then portion into small bowls.
- Top with pineapple.
- Serve warm, or refrigerate and serve cold.