For the Forbidden Rice:
1/2 cup Forbidden Rice
1 1/2 cups water
1 teaspoon salt
1 tablespoon sugar
1/2 pandan leaf, optional (available at Asian markets)
Combine rice, 1 1/2 cups water, salt, sugar and pandan leaf in a small saucepan and bring to a simmer. Cover, reduce heat and cook until all water has been absorbed, 30 to 40 minutes. Cool to room temperature.
A simpe easy rice pudding recipe with black rice -- the finished product is quite beautiful (and incredibly tasty).
1 c. black rice
1/2 c. sugar
1 can unsweetened coconut milk, shaken well
Bring rice, 3 c. water and 1/4 t. salt to boil in heavy saucepan. Reduce heat, cover and simmer for 45 minutes. Stir in sugar, another scant 1/4 t. salt, and 1 1/2 c. coconut milk. Bring back to a boil over high heat, then reduce heat to low and simmer uncovered, stirring occasionally, until mixture is thick and rice is tender but still a little chewy (about 30 minutes). Remove from heat and cool to warm or room temp, stirring occasionally, for at least 30 minutes. Stir just before serving, and drizzle remaining coconut milk over each serving.