• Coconut black rice pudding

    by Mabel Chan, September 28 2015

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    Sometimes my boyfriend and I get these insane cravings for McDonalds. We have serious love for pink goo chicken nuggets and their extremely soft chocolate sundaes. Although my post has nothing to do with McD or nuggs, I'm currently posting this at midnight, still feeling full from my twenty piece nugg box, soft serve, and at least a gallon of diet coke. I have to wake up in less than 5 hours, but sometimes I forget how sensitive I am to caffeine, and drinking coke has got me all wired! Or I pretend to forget, because I can't have fries without coke. Also, we are both lactose intolerant, so we're on the wait for Montezuma's revenge >.<

    Anyway, I thought I wasn't going to post throughout my internal medicine rotation, but we have all these mini holidays this month, including the world biking race coming to Richmond! Woo, getting a free entire week holiday!

    Ack, I'm going off track and I want to get some studying done before I sleep. I'm leaving you with this totally summer-y and refreshing dessert to enjoy in the hot weather. Also did you notice the hospital gauze posing as "cheese cloth". LOL, don't worry it's sterile and fresh out of the packet :D

     
    Coconut black rice pudding makes 6-8 servings 1 cup black glutinous rice 1 cup coconut milk 1/4 cup brown sugar 1/2 cup water 1 can coconut milk 1/4 cup white sugar 2 mangoes, diced shredded dried coconut other fruits

    1. Rinse glutinous rice and let it soak overnight with at least 2cm water over the level of rice. In a small pot mix brown sugar and coconut milk. Drain rice, add to coconut milk and then add enough water so there is about 1 cm over the top of the leveled rice.
    2. Bring to boil on high and then lower to low-med to simmer for about 35-40mins. Taste test towards the end and the rice should be chewy, but not hard or stiff. Fluff and let it cool. Stick it in the fridge to chill
    3. To make the decorations over the rice, dissolve white sugar in coconut milk by warming it a little. Dice up mangoes or any other tropical fruits. Allow the sweetened coconut milk to chill as well
    4. To assemble, scoop rice into a bowl. I used seran wrap and molded the rice into golf ball sized spheres. Place into shallow bowl. Stir up chilled coconut milk and pour over top. Arrange fruits over rice and sprinkle on some dried coconut shavings.
    5. All components can be made a day or two ahead and even assembled together.
    A version of this article by MissHangryPants.com. Photo by MissHangryPants.com.

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