Recipe of the Month:  Coconut Black Rice Pudding                                                                   

Prep time:  45 minutes, plus 8 hours for soaking rice overnight

Yield:  3-4 servings 

1 cup black rice, soaked overnight if possible

1 can light coconut milk (reserve 2 tablespoons for garnish)*

1/2 cup water for soaked rice; 1 1/2 cups water for unsoaked

1/4 teaspoon fine grain sea salt

1/2 vanilla bean (optional)

1 or 2 tablespoons maple syrup or agave, to taste  

assorted fresh fruit, such as berries, mango slices, or passion fruit (optional)

1/3 cup coconut flakes, lightly toasted

1.  Drain rice if soaked; either way, rinse well and drain again.      

2.  Place rice in pot with coconut milk, indicated amount of water, salt, and vanilla bean.  Bring to a boil, reduce to simmer and cook covered, stirring frequently, until rice is tender and most of the liquid has been absorbed.  This will take 25-30 minutes for soaked rice; 45-60 for unsoaked.  Adjust time or add liquid as necessary.     

3.  While rice is cooking, prepare fruit to accompany the pudding and set aside.    

4.  Add maple syrup or agave to pudding and fold to combine.  Remove from heat and set aside.

5.  To assemble, scoop black rice pudding into bowls, top with fruit, toasted coconut, and a drizzle of coconut milk.  

*Note:  I was introduced to black rice in Bali on my honeymoon many years ago.  Our hotel served a coconut black rice pudding for breakfast and I thought it was one of the most delicious things I'd ever tasted!  That version used full-fat coconut milk - it makes a richer pudding - and was topped with fresh mango slices.  Pure heaven!