1 cup black rice
1⁄2 cup sugar
15 oz unsweetened coconut milk, (1 can), stirred well
3 cups water
½ tsp salt, divided
Bring the rice, water, and ¼ teaspoon of salt to a boil in a 3 to 4-quart heavy saucepan. Reduce heat to low and simmer, covered with a tight-fitting lid, for 45 minutes.
Stir in the sugar, a scant ¼ teaspoon of salt, and 1½ cups of coconut milk. Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, for about 30 minutes, until mixture is thick and rice is tender but still slightly chewy.
Remove from heat and cool to warm or room temperature, stirring occasionally, for at least 30 minutes.
Just before serving, stir pudding and divide among 8 bowls. Stir remaining coconut milk and drizzle over pudding.
Sugar: 301g
:
Calcium: 20mg
Calories: 1369kcal
Carbohydrates: 321g
Fat: 13g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 1g
Polyunsaturated Fat: 1g
Potassium: 197mg
Protein: 3g
Saturated Fat: 11g
Sodium: 162mg
Vitamin C: 1mg
