Tuesday, July 10, 2012

Black "Forbidden Rice" Blueberry Pudding

Becca here with a great summer dessert that you'll feel great about feeding your family!  It's full of antioxidants, and can easily be made dairy free (and vegan) by using rice or almond milk instead of the regular milk if you desire.  I stumbled upon this recipe from the New York Times, based one one from Spago Beverly Hills, while searching for ideas of what to make with the dark black Lotus Forbidden Rice my middle son asked to get from the local health food store because he thought the dark black color was neat.  Since I have a hard time turning down children's requests for organic food from the bulk bins, we got some to try, but I had no idea what to do with it, other than the standard rice recipes until I found this tasty treat that we thought was a hit!  The dark black color becomes a rich purple when cooked, making it the perfect compliment to the fresh blueberries!  The taste was fresh and amazing, with the perfect amount of sweetness.  Feel free to substitute your favorite type of rice for the black "Forbidden Rice" if you don't have that available, the end taste will be similiar, just with a lighter lavender color.   Plan ahead a bit, as this does need to chill a bit; I like to make it while fixing lunch and let it chill all afternoon, so it's ready to go after dinner.  I can't wait for your family to try this dessert!

Black "Forbidden Rice" Blueberry Pudding

1/2 cup Forbidden Rice, Chinese black rice (or your favorite rice)
1 cup water
1/4 teaspoon salt
1 cup whole milk (or rice or almond milk)
1 cup coconut milk
1/4 cup honey (I prefer local honey)
1 teaspoon vanilla extract (I use my homemade real vanilla)
1 cup blueberries, plus more for topping, optional

Combine rice, water, and salt in large saucepan & bring to a boil.  Then reduce heat, cover, and simmer 35 - 40 minutes until all of the water is absorbed.  *Please note that if you're using a white rice, it may take 5-10 minutes less time.  To the rice, add the milk, coconut milk, honey, and rice, and stir to combine.  Bring to a boil again, stirrin occasionally, and then reduce the heat to and simmer, stirring often for 5-10 minutes until the mixture is creamy.  Add the vanilla and blueberries, and let simmer for another 5 minutes.  Remove from heat, and cover and chill for a few hours until ready to serve.  Dividing the pudding up into individual serving dishes will speed the chilling process!

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