A recipe for romance - Black rice pudding with ouzo

By: Julie Cader
-A +A


1½ cups Heirloom Black California Rice
3 cups water
¼ teaspoon salt
1 can coconut milk, 13½-ounce
½ cup sugar
1 cup Ghirardelli classic white chips
¼ cup ouzo (anise-flavored aperitif)
½ teaspoon salt, split between rice and milk
1 teaspoon vanilla extract
Whipped cream for topping

Rinse rice in cold water and drain.
In a large, heavy saucepan, combine black rice with water and salt.
Bring to a boil, stir again to blend, reduce heat to a simmer, cover and cook for 35 minutes.
In a smaller saucepan, mix coconut milk, sugar, chips, ouzo, and ¼ teaspoon of salt.
Bring to a slow boil and remove from heat.
Stir coconut milk mixture into cooked black rice.
Bring rice mixture back to a slow boil, cover, reduce heat and simmer for 30 minutes.
Stir in vanilla extract and let rice sit to absorb any remaining liquid as it cools.
Serve in an attractive dish that complements the deep purple color of the black rice.
Top with whipped cream for an extra pop!

Emperor’s rice, or forbidden rice, are luxurious-sounding names for this amazing black rice. An ancient grain, it is known for a delicious roasted, nutty taste, soft texture and beautiful deep purple color.
A combination of black rice, white chocolate and ouzo makes for a luscious recipe for romance.
Julie Cader is an Auburn resident and manager of finance and administration at the California Rice Commission in Sacramento.