Coconut Forbidden Rice Pudding
Serves 4 to 6
Time 1 hr 10 min
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.
Special Diets:
Ingredients
- 1 1/4 cup uncooked forbidden black rice
- 1 (14.0-ounce) can regular or light coconut milk
- 1/4 cup sugar
- 1/2 mango, chopped
- 1 kiwi, chopped
Method
Put rice and 2 1/2 cups water 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.
Nutritional Info:
Per serving: 430 calories (140 from fat), 15g total fat, 13g saturated fat, 0mg cholesterol, 15mg sodium, 66g carbohydrates (2g dietary fiber, 18g sugar), 6g protein.
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.
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Ingredients
- 1 1/4 cup uncooked forbidden black rice
- 1 (14.0-ounce) can regular or light coconut milk
- 1/4 cup sugar
- 1/2 mango, chopped
- 1 kiwi, chopped