Coconut Black Rice Pudding

Recipe and picture from http://blog.fatfreevegan.com

Ingredients
2 cups black rice (black glutinous rice or forbidden rice)
3/4 cups sugar
6 1/2 cups water
1/2 tsp. salt
2 cinnamon sticks, broken
5 cardamom pods, lightly crushed
3 cloves
1/2 cup grated fresh coconut (or dried flaked coconut)

Method:
1. Rinse the rice a couple of times, and check it for pebbles or other impurities. Put the water, rice, and salt in the pressure cooker, and begin heating it. Add the sugar and stir until dissolved.
2. Place the cinnamon, cardamom pods, and cloves into a bag formed of cheesecloth, tie it, and place it into the pot.
3. Over high heat, bring the cooker to high pressure; lower heat to maintain high pressure and cook for 35 minutes.
4. Allow the pressure to come down naturally. Open the cooker and stir the rice. Add the coconut, and continue cooking over medium-low heat, stirring regularly, until rice is completely cooked and the liquid has become a thick syrup. How long this takes may depend on your rice. (Mine took a lot longer than I expected, about 45 minutes.) The longer you cook, the thicker this will become, so cook it as long as you can.
5. Remove the spice bag, and spoon the rice into serving dishes. You may serve this warm, at room temperature, or, how I like it, cold. This is particularly good topped with fresh mango. Serves 6-8 (unless the cook is home alone with it all day; then anyone else is lucky to get any!)

According to the original recipe, you can make this without a pressure cooker. Soak the rice for 24 hours before cooking. Simmer in a heavy pot, adding water as needed, for at least 90 minutes or until the rice is done and the pudding is thick.

Time consuming? Yes. Worth it? Absolutely!