BLACK RICE PUDDING WITH COCONUT AND PERSIMMONS

Sweet coconut milk coats rice in this pudding, so each bite is a tropical medley of creamy chewiness and tender fruit. Black rice is also known as “Forbidden rice”—because it was once so precious it was reserved for emperors. (Its deep purple color does look regal.)

TIPS:

•  Different brands of rice cook at different rates. At both cooking stages, start checking for doneness at the lower end of the range, then check every 5 minutes until it’s ready.

•  When persimmons aren’t in season, this is delicious with slices of mango or banana.

serves 8

gluten-free, vegan (dairy-free, no eggs), no nuts

1. Put the rice, ¼ teaspoon of the salt, and 3 cups water in a heavy medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is almost tender but still chewy, 30 to 45 minutes.

2. Meanwhile, open the coconut milk can and carefully scoop off the solid layer of cream on top, being sure to not get any of the liquid. Transfer the cream to a bowl and refrigerate.

3. Stir the sugar, the remaining ¼ teaspoon salt, and the liquid coconut milk into the rice and bring to a boil over high heat, then reduce the heat to low and simmer uncovered, stirring occasionally, until the mixture is thick and the rice is tender but still slightly chewy, 15 to 30 minutes. Remove from the heat and cool, stirring occasionally, for at least 30 minutes. You can serve the pudding warm or at room temperature.

4. Divide the pudding among eight serving bowls. Arrange the persimmon slices on top and sprinkle lightly with raw sugar, if you like.

5. Whisk the chilled coconut cream until soft peaks form. It’s OK if it doesn’t whip quite like cream; it’ll still taste good. Dollop onto the puddings and serve immediately.

MAKE AHEAD

The pudding, without the toppings, can be refrigerated for up to 5 days. Rewarm gently in a saucepan before serving, adding some water if needed.