by: Sophia Roe
Cook Time
40 minutes
Prep Time
Overnight (optional) or 10 minutes
Yield
4–6 servings
Total Time
40 minutes
Prep Time
Overnight (optional) or 10 minutes
Yield
4–6 servings
ingredients
- Forbidden Rice Pudding
- 1 cup black rice, soaked overnight (if possible)
- 1 can full-fat coconut milk
- ¾ cup water for pre-soaked rice or 1½ cups water for dry rice
- ½ cup brown sugar
- 2 tablespoons maple syrup
- Zest of one orange
- 1 teaspoon vanilla extract
- 1 cinnamon stick
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ¼ cup Greek yogurt or coconut yogurt (optional)
- 1–2 pinches of cinnamon (optional)
- Unsweetened shredded coconut (optional)
- Stewed Plums
- 6 medium-size plums (any variety will work)
- ¼ cup water
- 4 tablespoons brown sugar
- 1 cinnamon stick
- Zest of one orange
- ¼ cup orange juice
- 1 tablespoon lemon juice
- Pinch of salt
directions
- Forbidden Rice Pudding Directions: Drain rice if soaked overnight. Place all rice pudding ingredients into a large Dutch oven pot, and cook on low for around 30 minutes, stirring almost constantly for the last 15 minutes as it thickens. Discard cinnamon stick.
- Stewed Plums Directions: Wash and pit plums and cut in quarters. Place the brown sugar, cinnamon stick, orange juice, orange zest, lemon juice, and salt into a medium-sized pot over medium heat and simmer, stirring occasionally until the sugar dissolves. Add the plums and simmer for 6 to 8 minutes or until the fruit is soft and begins to break down. Very ripe plums will cook faster and will get mushy if cooked too long, so keep an eye on them. You want the plums to be soft and cooked through but to still be intact. Discard cinnamon stick.
- Top your forbidden rice pudding with stewed plums, garnish with yogurt, shredded coconut and cinnamon if desired, and enjoy!
