Commonly served for breakfast in parts of Southeast Asia, this dish also makes an awesome dessert (sorry; I think I say ‘awesome’ way too much...but this IS awesome!)
Black rice is often called “Forbidden Rice”, which makes it all the more fun to make, serve and eat! So exotic and mysterious! (As always, if you can’t find the fancier rice, good ol’ brown rice is always fine.)

Try out this Black Rice Pudding:
1 c. black rice
1/2 c. sugar
1 15 oz. can unsweetened coconut milk, stirred well
Bring rice and 3 c. water, and 1/4 tsp. salt to a boil in a heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will still be wet). Stir in sugar and another 1/4 tsp. salt and 1 1/2 c. coconut milk and bring to a boil over high heat, then reduce heat to a low simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but slightly chewy, about 30 minutes.
Remove from heat and cool to warm, stirring occasionally, at least 30 minutes. Just before serving , stir pudding, serve in bowls, and drizzle remaining coconut milk over pudding.
*Rice pudding takes some time to cook, but it keeps very well, covered and chilled, for 5 days, so you’ve got breakfast for your work week all ready!