In our kitchen, this purple-hued rice pudding is forbidden in name alone. Kierin Baldwin, the pastry chef at New York City's The Dutch, infuses coconut milk into grains of forbidden rice, a nutty heirloom variety alleged to have once been eaten exclusively by ancient Chinese emperors. At The Dutch, Baldwin serves the rice pudding with fresh mango and tart passion fruit to create a gluten- and dairy-free dish that makes an ideal weeknight dessert and even breakfast the following morning.
Forbidden Rice Pudding
Recipe adapted from Kierin Baldwin, The Dutch, NYC
Yield: 4 to 6 servings
Cook Time: 30 minutes
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
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.
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