Forbidden Rice Pudding

16 Jan

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…

Rice pudding

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).

Enjoy!

About these ads

4 Responses to “Forbidden Rice Pudding”

  1. wendy williamson January 16, 2013 at 8:27 PM #

    Wow Jacinthe this sounds amazing!! I can’t wait to try it.

    • jacinthe January 16, 2013 at 8:41 PM #

      It IS, Wendy! Soooo good!

  2. Katie (The Muffin Myth) January 16, 2013 at 9:53 PM #

    Yum! I love love love rice pudding, but it’s been a while since I made any. I have a go-to recipe with arborio rice and 1% milk, but I was thinking just the other day about brown rice and coconut milk. Although the varieties of rice available here aren’t quite as vast (my kingdom for a Whole Foods!) there is a little Asian market in the neighbourhood where I have seen forbidden rice. I’ll have to give this a try!

    • jacinthe January 18, 2013 at 9:28 AM #

      oh, do! it’s so yummy. i’m sure brown rice would work well too. some recipes i looked at pulsed the rice in the food processor a few times before cooking so that more starch would be released. might give that a try next time.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 1,409 other followers

%d bloggers like this: