| Blueberry Forbidden Rice Pudding |
Author: Nicole
Ingredients
- ¾ cup Forbidden rice (Chinese black rice)
- 1-3/4 cup water
- ¼ teaspoon Kosher salt
- 1 can (13.5 ounces) unsweetened low-fat coconut milk (see Notes)
- ¼ cup mild honey
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (see Notes)
Instructions
- In a medium wide saucepan, add rice, water and salt. Bring to a boil. Reduce heat to low, cover and simmer for 35 to 40 minutes, until all of the water is absorbed.
- Add coconut milk and honey to the rice, and stir together. Bring to a boil on high heat, stirring, then reduce the heat to low and simmer, stirring often, for 30 to 40 minutes, until creamy (see Notes).
- Add the vanilla and blueberries, and continue to simmer for another 5 minutes.
- Scrape into a bowl or into individual serving dishes. Transfer to refrigerator, uncovered for about 2 hours to chill. Then cover. Can be made up to 2 days in advance. Be sure to allow for at least 2 hours to chill before serving
Notes
* Look for Lotus Foods Organic Forbidden Rice in grocery stores or online.
* Make sure you’re using unsweetened coconut milk. If you have slightly more coconut milk, just use it all. It just may take a bit longer for it all to absorb. There’s no sense in saving that extra ounce or two in the refrigerator.
* Fresh blueberries are preferred but frozen will work fine. I’d recommend defrosting them first.
* Be patient with the coconut milk/honey step as it may take more or less time than stated for the liquid to absorb so that the mixture is creamy. Using a wider saucepan allows for a slightly faster absorption. Be sure to stir often so that the mixture doesn’t stick to the bottom of the pan.
* Make sure you’re using unsweetened coconut milk. If you have slightly more coconut milk, just use it all. It just may take a bit longer for it all to absorb. There’s no sense in saving that extra ounce or two in the refrigerator.
* Fresh blueberries are preferred but frozen will work fine. I’d recommend defrosting them first.
* Be patient with the coconut milk/honey step as it may take more or less time than stated for the liquid to absorb so that the mixture is creamy. Using a wider saucepan allows for a slightly faster absorption. Be sure to stir often so that the mixture doesn’t stick to the bottom of the pan.
Recipe by Riegl Palate at https://www.rieglpalate.com/blueberry-forbidden-rice-pudding/