Friday, July 30, 2010
Forbidden Rice Pudding
Like I said before, it really just looks neat, when it's cooking it makes this purple stew looking concoction. all that you cook it with is some sugar, salt and a lot of water.
And then when it finally does cook-- it takes forever, let me warn you-- just add 1 cup of coconut milk. Just to warn anybody out there who is as clumsy a cook as myself, 1 cup is not the entire contents of the can. I have accidentally done this before and the results are disastrous. Not like deadly disastrous but certainly not as good as this pudding can be.
And here is the final result. I love ramekins. love love love love. It was warm in this picture but it thickens up a bit when you refrigerate it. I can't decide what I prefer in terms of temperature, they are both good. I'm pretty sure my mom got the recipe from a Moosewood cookbook. I couldn't find this recipe online anywhere though.
Also, as I was writing this I began to realize that this is vegan! hooray for vegan desserts!
1 cup forbidden rice
1/2 tsp salt
1/2 cup sugar
3 1/2 cups water
1 cup coconut milk
1. Wash the rice in a wire strainer until the water runs clean. Be sure to pick out any pieces that you find that aren't rice. Place the washed rice with the salt, sugar and water into a medium saucepan and bring to a boil. Don't cover it now but be sure the saucepan has a tight fitting lid.
2. When the rice comes up to a rolling boil, cover and reduce the heat to low. Cook for at least an hour and a half but in my experience it takes much longer. If you are ok with somewhat nutty rice, feel free to increase the heat to medium low after about an hour and then cook until the water has all evaporated.
3. Take the cooked rice off the heat and fluff with a fork. Then stir in the coconut milk. Allow to sit for a couple of minutes so the pudding can thicken up. Feel free to serve this warm or chill and serve later.