Forbidden Rice Pudding With Blueberries

This recipe is an adaptation of a wonderful recipe by Sherry Yard, executive pastry chef at Spago Beverly Hills. Forbidden rice, also known as Chinese black rice, is packaged by Lotus Foods and sold at Whole Foods and many gourmet grocers. It becomes purple when cooked, which makes a rice pudding made with Forbidden rice ideal for the addition of blueberries. Serve this for dessert or for breakfast. For a delicious vegan rice pudding, substitute rice beverage for the milk.

Ingredients

• ½ cup Forbidden rice (Chinese black rice)
• 1 cup water
• ¼ teaspoon salt
• 1 cup low-fat milk or rice beverage
• 1 cup unsweetened low-fat coconut milk
• ¼ cup mild honey
• 1 teaspoon vanilla extract
• 1 cup blueberries

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    163 calories; 3 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 2 grams protein; 2 milligrams cholesterol; 125 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves six

Preparation

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

• Advance preparation: You can make this a day or two ahead and keep in a covered bowl in the refrigerator. Martha Rose Shulman can be reached at martha-rose-shulman.com.