and finally an update… in my defense i have been, much to my dismay, too busy to cook and to write. buy all apologies aside, here i am with a new post.
today included a trip to whole foods to meet a friend for lunch. after good conversation over sushi, we took a stroll through the grocery store. i swear, ever time i go into that store, there is a force that pulls me and makes me look at and touch everything. today the force took me almost directly to the “forbidden rice” in the bulk section. black rice… how can i resist? i couldn’t.
i was so happy with my purchase, it got stored in my purse for the rest of the day. you carry a wallet and chapstick? well… i carry rice.
as soon as i got home, the rice came out and a rice pudding was made. it was very simple and the cook times were long enough that i could put it on to cook and walk away to take care of the other things that have been pushed aside while i’ve been so busy. like checking the mail. and cleaning off the dining room table.
forbidden rice pudding
2 1/2 cups water
1 1/4 cups uncooked forbidden black rice
1 (14-ounce) can regular or light coconut milk
1/4 cup sugar
1 cup chopped peeled and pitted mango
3/4 cup peeled and chopped kiwi (i omitted this)
put water and rice into a medium pot, cover and bring to a boil. reduce heat to low and simmer until all of the water is absorbed, about 45 minutes. uncover and stir in coconut milk and sugar.bBring back to a simmer and cook, uncovered, for 15 minutes more.
to serve, divide rice pudding among bowls, top with mango and serve.
the result was a delicious, nutty, not too sweet rice pudding that i am having to make deals and promises of new shoes to save myself from eating the whole thing.
the sweet nutty was cut so nicely with the tangy sweet of the mango. the resisting is futile.cut & nutty, faith