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
- 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.
- 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.
- 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.
- 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.
- 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)