Black Rice Pudding

Ingredients

• 4 cups whole milk
• 1 ½ cups whipping cream
• Zest of one lemon
• 8 cardamom seeds, lightly crushed
• ¾ cup black rice (see note)
• Salt to taste
• 1 tablespoon rice flour
• 1 tablespoon cornstarch
• 1 teaspoon pure vanilla extract
• ½ cup sugar
• ¼ cup finely chopped pistachios, if desired

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    363 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 7 grams protein; 61 milligrams cholesterol; 123 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Place the milk and cream in a two-quart heavy saucepan with the lemon zest and cardamom seeds. Bring to a boil, reduce heat and simmer, uncovered, for about 1 hour, until reduced to about 4 cups. Strain the thick milk mixture, and discard solids and seasoning ingredients.
2. Meanwhile, combine the rice and 2 cups of water with salt, if desired, and bring to a boil. Reduce heat and simmer, covered, about half an hour, or until all the liquid has been absorbed and the rice is very soft. If the liquid is used up before the rice is cooked, add more boiling water a little at a time. Combine the strained milk and the rice, and cook at a slow simmer, stirring occasionally, for 30 minutes.
3. Put the rice flour and cornstarch in a small bowl, and slowly stir in a few tablespoons of the cooking liquid to make a very smooth paste. Stir the paste slowly into the simmering milk and rice, and cook 10 more minutes, stirring constantly. Add the vanilla and sugar, and continue cooking for 10 to 15 minutes, or until the mixture is very thick but not solid.
4. Serve warm or at room temperature (not chilled), garnishing with chopped pistachios if desired.

• Black rice, available in Asian markets, will produce a pudding that is a vivid blackberry-purple. If it is not available, use a round-grain rice like arborio, carnaroli or baldo.