Mahogany black rice may initially look black; it’s really dark purple and will color its cooking liquid with a beautiful lilac tint. Enjoy this rice pudding hot, cold or at room temperature with equally delicious results.
2 1/2 cups water
1 1/4 cups uncooked Mahogany rice
1 (14-ounce) can regular or light coconut milk
1/4 cup wildflower honey
1 cup chopped strawberries
3/4 cup blueberries
3/4 cup peeled and chopped kiwi
¼ cup of toasted coconut
Place water and rice into a medium pot, cover and bring to a boil. Reduce heat to low and simmer until all of the water is absorbed, about 45 minutes. Uncover and stir in coconut milk and honey. Bring back to a simmer and cook, uncovered, for 15 minutes more.
Place pudding in a clear glass bowl to “show off” how beautiful this colorful dessert is! Top with chopped fruit & coconut just before serving.
Recipe from “Simple Substitutions for Healthy Eating” by Cindy Karas
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