Forbidden Rice Pudding Recipe by Chef Kierin Baldwin | Tasting Table
Prep Time:
Cook Time:
30 minutes
Servings:
4 to 6 servings
Ingredients
  • ½ cup forbidden rice or black glutinous rice
  • ⅓ cup short grain arborio rice
  • 1½ cups water
  • 1 tablespoon plus 1 teaspoon raw sugar
  • ½ teaspoon kosher salt
  • ¾ cup full-fat coconut milk
  • ¼ cup plus 2 tablespoons cream of coconut (such as Coco Lopez)
  • 1 mango, sliced
  • 1 passion fruit, seeds and pulp removed
Directions
  1. Combine the black and arborio rice and rinse in a fine-mesh strainer until the water runs clear. Drain the rice and place in a small saucepan set over high heat. Add the water and bring to a rolling boil, then turn down the heat and cover the rice. Simmer until the water has been absorbed almost completely and the rice is chewy, about 25 minutes. If the rice is still hard, continue to cook, covered, 5 to 10 minutes more.
  2. Remove the cooked rice from the heat and stir in the sugar and salt. Wait a minute for the sugar to dissolve, then stir in the coconut milk and cream of coconut. Garnish with mango and passion fruit. Serve immediately.