Recipe:

Coconut Forbidden Rice Pudding

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Serves 4 to 6

Forbidden black rice originated in China. Although the rice may initially look black, it’s really dark purple and will color its cooking liquid with a beautiful lilac tint. Enjoy this rice pudding hot, cold or at room temperature with equally delicious results. Garnish with a bit of shredded coconut, if you like.

Ingredients

2 1/2 cups water
1 1/4 cups uncooked forbidden black rice
1 (14-ounce) can regular or light coconut milk
1/4 cup sugar
1 cup chopped peeled and pitted mango
3/4 cup peeled and chopped kiwi

Method

Put water and rice into a medium pot, cover and bring to a boil. Reduce heat to low and simmer until all of the water is absorbed, about 45 minutes. Uncover and stir in coconut milk and sugar. Bring back to a simmer and cook, uncovered, for 15 minutes more.

To serve, divide rice pudding among bowls, top with mango and kiwi and serve.

Nutrition

Per serving (about 11oz/312g-wt.): 430 calories (140 from fat), 15g total fat, 13g saturated fat, 0mg cholesterol, 15mg sodium, 66g total carbohydrate (2g dietary fiber, 18g sugar), 6g protein

Tags: Family Friendly, Asian, Gluten Free, Dairy Free, Vegan, Vegetarian, Low Sodium, Wheat Free

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.