Cardamon Infused Black Rice Pudding With Coconut Milk

• 1/3 cup black rice long-grain
• 14 ounces light coconut milk
• 1/2 cup brown sugar
• 1 pinch salt
• 3 cardamon pods, cinnamon sticks or saffron

1. Heat the oven to 300u0b0F. Put the rice in a food processor and pulse a few times to break the grains up a bit and scratch their hulls; don't overdo it, or you'll pulverize them. This step is very very important.
2. Put all the ingredients in a 2-quart ovenproof pot or Dutch oven. Stir a couple of times and put the pan in the oven, covered. Cook for 30 minutes, then stir.
3. Cook for 30 minutes more, and stir again. At this point the milk will have darkened a bit and should be bubbling, and the rice will have begun to swell.
4. Cook for 30 minutes more. The milk will be even darker, and the pudding will start to look more like rice than milk. It's almost done.
5. Return the mixture to the oven and check every 10 minutes, stirring gently each time you check.

black rice, light coconut milk, brown sugar, salt, cardamon pods

Taken from www.yummly.com/recipe/Cardamon-Infused-Black-Rice-Pudding-with-Coconut-Milk-1649721 (may not work)