I’ve been craving rice pudding ever since I got a sample at Silvestre Gusto Latino after last Saturday’s Social Bites dinner (my friend Todd and I were hobby-cheffing and had a blast. Will summarize in a later post).
There are a variety of rices in my house after I went a little crazy at Whole Foods’ 25% bulk day back in November. Forbidden rice is by far the most intriguing because of its super black colour. I thought I’d see what would happen if I substituted it in this rice pudding recipe. It turned out delicious. So delicious that I’m trying not to eat the entire pot of it now…
Forbidden Rice Pudding
1/2 cup forbidden rice (or brown/wild mix)
1 – 400ml can coconut milk (I used full-fat)
1/3 cup maple syrup
1″ piece fresh ginger, cut in half (I might shred it in next time for more intense ginger flavour)
1 tsp vanilla
1 cinnamon stick
1 cardamom pod, smashed
pinch of salt
pecans, chopped for garnish
shredded coconut, for garnish
In a small pot, bring all ingredients except garnish to a boil, then simmer, stirring occasionally, for about 45 minutes, or a pudding-like consistency is reached. Serve topped with pecans and coconut (and a little extra maple syrup).