Sticky, nutty, and chewy black rice is simmered in a spice-kissed coconut milk broth until tender. Sweet raisins are stirred in to add chewy bits of texture, and the dish is finished with juicy pomegranate seeds for a fresh pop of flavor.
Course: Dessert, Pudding, Rice
1cupuncooked short-grain black rice, cooked according to package instructions (do not season)*
¾cupfull-fat canned coconut milk, scooped from the top of a can that has been chilled overnight
3 to 4tablespoonspure maple syrup, to taste
2teaspoonspure vanilla extract
Pinch of fine-grain sea salt
In a medium saucepan, whisk together the coconut milk, filtered water, maple syrup, coconut oil, cinnamon, nutmeg, and sea salt over medium-high heat until combined. Add the cooked black rice, and use a large wooden spoon to stir. Bring to a boil, reduce heat, and simmer, uncovered, for 10 minutes or until the about half of the liquid has been absorbed and the pudding is thick and creamy, stirring occasionally. Add the raisins (if using), and simmer another 3 minutes to soften.
Divide between 4 serving bowls or glasses and garnish with the pomegranate seeds. Serve warm or chilled.
*You can also use short-grain brown rice if it's what you have on hand.