Thai Black Rice Pudding with Coconut Milk

• servings: 8 servings
• active time: 5 minutes
• total time: 2 hours 5 minutes

Ingredients

1 cup glutinous black rice

½ teaspoon table salt

⅓ cup sugar

3½ cups water

1 15- ounce can coconut milk (divided)

Directions

Place rice in a medium saucepan and rinse with water, then drain. Repeat three times.

Add salt, sugar, and water to saucepan and bring to a boil. Reduce heat to low and simmer, covered, until rice is cooked and most of the water is absorbed (1½ to 2 hours). If you like rice pudding with a firmer texture let more of the water absorb; if you like a wetter texture, leave a little more water in the saucepan. All that really matters is that the rice is fully cooked.

Remove from heat and stir one cup of coconut milk into the mixture.

Divide mixture into 6 or 8 serving bowls, topping each with a helping of the remaining coconut milk.

Nutrition

• Serving Size: 1
• Calories: 162 kcal
• Total Fat: 11 g
• Saturated Fat: 10 g
• Unsaturated Fat: 1 g
• Sodium: 143 mg
• Total Carbohydrate: 15 g
• Total Sugars: 8 g
• Protein: 2 g