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.