Recipes

Combine 11/4 cups water and 2/3 cup black rice in a small saucepan.  Bring to a boil over high heat.  Cover, reduce heat and simmer for 35 minutes until water is absorbed and rice is soft.  Remove from heat and let stand covered for a few minutes.  Pour coconut milk into a 2 cup measuring cup and stir to blend.  Stir in enough water to measure 2 cups. Pour into a medium saucepan and add the sugar and salt.  Heat to a boil.  Stirring constantly, boil for 5 minutes.  Remove approximately half of the mixture and reserve for sauce. Add the cooked rice to the saucepan.  Heat again to a boil.  Reduce heat to a simmer and cook, stirring, until pudding is thick and the coconut milk has been absorbed, about 3 minutes. Transfer to a bowl and cool to room temperature.  Toast coconut in a dry skillet over medium heat, stirring for about 3 minutes until golden.  Remove immediately from pan to cool.  Serve pudding topped with a fan of mango slices or other fruit, a drizzle of the reserved sauce and a sprinkle of toasted coconut.   4-6 servings