Forbidden Rice Pudding With Blueberries

• 1/2 cup Forbidden rice (Chinese black rice)
• 1 cup water
• 1/4 teaspoon salt
• 1 cup low-fat milk or rice beverage
• 1 cup unsweetened low-fat coconut milk
• 1/4 cup mild honey
• 1 teaspoon vanilla extract
• 1 cup blueberries

1. Combine the rice, water and salt in a saucepan, and bring to a boil.
2. Reduce the heat, cover and simmer 35 to 40 minutes, until all of the water is absorbed.
3. Add the milk, coconut milk and honey to the rice, and stir together.
4. Bring to a boil, stirring, then reduce the heat and simmer, stirring often, for five to 10 minutes, until creamy.
5. Add the vanilla and blueberries, and continue to simmer for another five minutes.
6. Scrape into a bowl or into individual serving dishes.
7. Cover and chill for at least two hours before serving.

rice, water, salt, lowfat milk, coconut milk, honey, vanilla, blueberries

Taken from cooking.nytimes.com/recipes/1013017 (may not work)