Black Rice Coconut Milk Pudding

Rice puddings are my comfort (and sometimes breakfast) food. This rice pudding is based on the traditional Thai sticky rice pudding with a few differences. It doesn’t use sticky rice or pandan/kewra. Instead, I use black/forbidden rice along with sushi rice. Coconut milk and cardamom add a wonderful scent, along with a dash of fresh lime zest and toasted coconut.#SweetFridays #ricepudding #vegan #vegetarian

Makes 4 to 6 servings 

1 cup/200 g black rice, cleaned
¼ cup/50 g sushi rice, cleaned
4 ½ cups/1 L water
¾ cup/150 g packed brown sugar or jaggery
1 tsp ground green cardamom
1 ½ cups/360 ml unsweetened coconut milk
Zest of 1 lime
½ cup/50 g unsweetened toasted coconut  

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