Author Notes
Forbidden Rice Pudding sounds nice and naughty… in a delicously contraband kind of way. We all appreciate forbidden fruit, and I would stack this rice pudding made with coconut milk up against original sin. —Lydia Martinez w/ Suitcase Foodist
Ingredients
-
1 cup
Uncooked Forbidden Rice
-
2 cups
Coconut Milk
-
1
14 oz can Thai Coconut Milk
-
1 cup
Water
-
1/2 teaspoon
Vanilla Extract
-
1/2 teaspoon
Total Spice Combination of Your Choice. I like Cinnamon, Saffron & Cardamom
Directions
-
Wash the rice in several changes of water. Initially, the water will run off black or grey. Not to worry! Just keep going until the water runs off clear. Drain away.
-
Put the rice in a very deep pot – it has a tendency to boil over. Add the coconut milk and the Thai coconut milk, plus 1 cup of water. Bring to a boil then lower the heat and cook the rice gently for around an hour. Stir it regularly, increasing the frequency the longer it cooks. Nothing is worse than burned-bottom rice pudding.
-
You’ll know when it is done – the rice will be soft and the milk will thicken to a pudding consistency. Add the sugar & vanilla extract plus the spices of your choice to taste. Cook over low heat for an additional 5 minutes.
-
You can serve this pudding, hot, lukewarm, cold or ‘drunken’ with a splash of rum at the end. So many choices…
See what other Food52ers are saying.