Luscious Coconut Black Rice Pudding Food

LUSCIOUS COCONUT BLACK RICE PUDDING

Steps:

• Place rice and water in a medium size bowl. Cover and place in a warm place for 12 hours, or overnight.
• Using a fine sieve, strain the rice.
• Place rice, coconut milk, vanilla extract, and raisins in a small saucepan. Stir and bring to a gentle boil, turn down the heat to low, and cook until the rice is creamy, about 10 minutes.
• While the rice is cooking, combine 1 cup of coconut milk, palm sugar, and vanilla extract in a small saucepan. Turn heat to low.
• In a medium size bowl, combine remaining coconut milk with tapioca. Pour into the coconut- sugar mixture and whisk until it thickens and starts to bubble, about 5 minutes. Cool slightly.
• Place cooked rice in a serving dish and top it with the prepared coconut milk and sugar mixture. Garnish with chopped mangos and shredded coconut. Serve warm.
• Notes: Forbidden rice, also known as Chinese black rice, is packaged by Lotus Foods and sold at Whole Foods and many gourmet grocers.

BLACK RICE PUDDING

Steps:

• Bring rice, 3 cups water, and 1/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will be cooked but still wet). Stir in sugar, a scant 1/4 teaspoon salt, and 1 1/2 cups coconut milk and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.
• Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Stir remaining coconut milk and drizzle over pudding.

COCONUT AND BLACK RICE PUDDING

Steps:

• In a large pot, stir together the cooked rice with the sugar and all but 1/4 cup coconut milk. Bring to a simmer, reduce the heat to low, and cook, covered, stirring occasionally, until the rice is very soft and the milk is thick, about 30 minutes.
• While the rice pudding is cooking, place the white chocolate in a medium glass bowl and place over a small pot of simmering water to melt, making sure to stir frequently. You can also melt the chocolate in the microwave at 15 second intervals until melted and smooth. Place the colored sugar into a small bowl. Dip half of each fortune cookie in the white chocolate then into the colored sugar and place on a wax paper-lined sheet tray. Allow the chocolate to set in a cool place for about 30 minutes.
• To serve, scoop the rice pudding into serving glasses, drizzle with the remainder of the coconut milk, and serve with an embellished fortune cookie.