Forbidden Tropical Black Rice Pudding

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About the Recipe: Take a trip to the tropics with the island flavors of mango and coconut blended into vanilla rum black rice pudding.  The warm pudding is swirled with mini chocolate chips, drizzled with chilled coconut milk, topped with fresh chunks of mango, and dusted with toasted coconut. One taste and you will discover why it was forbidden.
Recipe Inspired by:  Sur la Table Food Demonstration, 2018.

Cook’s Note:  We also love to serve the warm black rice pudding drizzled with chilled coconut milk, topped with sliced bananas, and sprinkled with butter toffee peanuts

About Black Rice:
Forbidden rice or longevity rice is a type of sticky black rice produced by heirloom plants in China, Thailand, and Indonesia.  In China during the Ming Dynasty, only the emperors were allowed to eat black rice, which promised a long life of good health.  Black rice has a sticky texture, beautiful royal purple color, and a nutty flavor.

To serve: Best served warm with cold coconut milk. Divide pudding between dessert bowls and drizzle with about 2 Tablespoons chilled coconut milk.  Top each dessert with chopped fresh mango chunks and garnish with toasted coconut.
Yield:  serves 4 large or 6 to 8 small desserts

pdf for Copy of Recipe –  Forbidden Tropical Black Rice Pudding

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