BLACK RICE PUDDING
Black rice turns its cooking liquid purple, and this rich, creamy pudding
will become a luscious lavender.
1 C. raw black rice
2 1/4 C. water
1 1/2 C. half-and-half
3/4 C. canned cream of coconut
1/2 tsp. rose water or vanilla extract
1/4 tsp. salt
1 C. whipping cream
1/2 C. chopped pistachio nuts
Place rice and water in a saucepan and bring to a boil. Reduce heat
and simmer, covered, 55 minutes.
Stir in the half-and-half and cream of coconut. Slowly simmer 1 hour,
Stir in rose water or vanilla extract and salt. Chill completely. Serve
topped with whipped cream and pistachio nuts as garnish.
Yields 12 servings.