Black Rice Pudding
Ingredients
1 C. sticky black rice
2 C. coconut milk or cashew milk
½ C. water
¼ tsp Himalayan salt
¼ C. tupelo honey
Preparation
Allow rice to soak overnight. Rinse rice. Bring sticky black rice, coconut milk, salt and water to a boil in a saucepan. Reduce heat to very low. Simmer covered with a tight-fitting lid about 20 minutes. Rice will be wet and soft.
Stir in Tupelo honey. Reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick about 40 minutes. Remove from heat. Allow to cool slightly. Serve in bowls and drizzle with additional coconut milk and coconut and fruits if desired.
I first enjoyed this for breakfast in Bali, Indonesia. It is called Bubur Hitam Itam. It was served with fresh tropical fruits: pineapple, mango, papaya, and freshly grated coconut.
