Black rice turns its cooking liquid purple, and this rich, creamy pudding will become a luscious lavender.

1 cup raw black rice
2 1/4 cups water
1 1/2 cups half-and-half
3/4 cup canned cream of coconut
1/2 teaspoon rose water or vanilla extract
1/4 teaspoon salt
1 cup whipping cream
1/2 cup chopped pistachio nuts

Place rice and water in a saucepan and bring to a boil. Reduce heat and simmer, covered, 55 minutes.

Stir in the half-and-half and cream of coconut. Slowly simmer 1 hour, stirring occasionally.

Stir in rose water or vanilla extract and salt. Chill completely.

Serve topped with whipped cream and pistachio nuts as garnish.

Yields 12 servings.

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