Yes I know I just posted a black rice salad recipe. But when I like something, I really like it and tend to get a little over enthusiastic about it (hence why I filled up like 6 Big Gay Ice Cream frequent buyer punch cards this year). At this moment I can’t get enough black rice. It’s probably my favorite grain of the moment, right next to my beloved oat, which I hold highly on a pedestal. Black rice has topped quinoa, barley, brown rice, etc on my list. I. can’t. get. enough.
No, I didn’t invent black rice pudding. Apparently it’s like a common dessert in Thailand. Way to go Thailand. You guys are brilliant.
I browsed a lot of recipes on the web for black rice pudding around 5:50 this morning after I finally gave up trying to sleep through my darling dog barking at a thunderstorm. I think she thought the loud crashes of thunder were intruders. Silly nugget. I shall forgive you because while sipping coffee in the wee hours I did a lot of black rice pudding research, took what I wanted from different recipes, and eventually came up with this. And it’s fantastic. So thanks, Millie, I owe ya for this one 😉
This morning I added some vanilla, walnuts, coconut shreds, and tart dried cherries to it. These were conveniently in my (read: my mother’s) pantry so I went with them. But you can add whatever you like. But this pudding could be great just plain and simple, with chopped mango or blueberries or whatever your heart desires. It makes a lovely breakfast, snack, or dessert. You go black rice.