Super Kawaii & Forbidden Black Rice Pudding!

This is my entry for xppinkxx's contest. Don't you love her drawings? lol It pales in comparison to everyone else's entry...but look at my banana bikini! I encourage everyone to try it and then go grocery shopping in it haha. I haven't tried it though, I don't want to get lynched in this here town.

My Grandma used to make this fermented black rice dessert that got you drunk if you ate too much. I however didn't make it (don't get too excited now lol). I did make a black rice pudding based on the recipe from "Hot Sour Salty Sweet" by Jeffrey Alford and Naomi Duguid.

Tashi's Favorite Black Rice Pudding
2 cups black sticky rice
3 cups water
2 cups canned or fresh coconut milk
3/4 cup palm sugar, or substitute brown sugar
1/2 teaspoon salt

Place the rice and water in a heavy pot and bring to a boil. Let boil vigorously for several minutes, stirring frequently, then cover, lower the heat to medium, and cook for 10 minutes. Lower the heat to very low and let simmer, still covered, for about 30 minutes.

Just before the rice finishes cooking, place the coconut milk in a saucepan over medium heat and stir in the sugar and salt until completely dissolved. Heat just to a boil, then reduce to the lowest heat until the rice is cooked.

Add the coconut milk to the rice and stir well, then remove from the heat and set aside for 10 minutes, or as long as 2 hours.

Serve warm or at room temperature, in small bowls, with your choice of topping.

I served this at church. Black rice is a heirloom rice has a deep and nutty taste and a firmer texture than regular rice. Black rice was once only eaten by royalty in China and has tons of nutrients. As you can see, it turns a purple color when cooked. Be careful when you cook this, because the water can stain.

I added a one inch piece of bruised ginger root and some unsweetened coconut on top.



What's that?!

My new pink guitar!