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Coconut-Ginger Thai Black Rice Pudding
1 cup Thai black rice, rinsed
1 cup unsweetened coconut milk
3 tablespoons finely chopped crystallized ginger
2 tablespoons rum
2 to 4 tablespoons sugar, to taste
Grated orange zest, for garnish
In a heavy, 2-quart saucepan, bring 1 3/4 cups of water to a boil. Add the rice and salt and return to a boil. Cover, reduce the heat, and simmer until the rice is tender, 25 to 30 minutes. It's OK if there is some unabsorbed water.
Stir in the coconut milk, ginger, rum, and sugar to taste. Bring to a boil. Reduce the heat and boil gently, uncovered, stirring occasionally to prevent sticking, until the mixture thickens, 10 to 15 minutes for a soupy pudding, and 15 to 18 minutes for a thicker pudding.
Cool slightly before spooning into individual dessert bowls or martini or wine glasses. Serve warm, garnished with orange zest.
Copyright, Lorna Sass, 2007
Lorna Sass is the author of WHOLE GRAINS EVERY DAY, EVERY WAY, which won a 2007 James Beard Foundation Award in the "healthy focus" category. Her website is www.lornasass.com. Sass is also the author of Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker.