Black Rice and Coconut Milk Dessert

It's hard to know just what to call this - a traditional rice pudding, in America, is a sort of egg and cream custard, with rice cooked into it. This is almost closer to a risotto. A sweet, nutty risotto. This is my favorite dessert to order at Thai restaurants, so I thought I should try and make it at home!

Black Rice and Coconut Milk Dessert
Serves 8

Ingredients:
1 cup black rice ("forbidden rice". I've heard black glutinous rice can be used, but I haven't seen that, and plain black rice worked just fine. I think brown rice would work as well, but you'd be missing the classic deep purple color)
3 cups water
1/4 tsp. salt
1/2 cup sugar (or more, to taste)
1 can of coconut milk, shaken well and divided

In a saucepan with a good-fitting lid, combine your rice and water. Bring to a boil, reduce the heat and simmer (covered) for 30 minutes. The rice should still look like it's swimming in water, like a porridge, but if you try a bite, it should be soft and ready to eat.

Stir in your sugar and 12 oz. of coconut milk. Return to a boil, and then reduce the heat again and simmer for another 45 minutes. Stir it every 10 minutes or so - you really don't want it to burn! It will continue to cook, and get pretty thick. After about 45 minutes, it will resemble a classic rice pudding - thick and spoonable. Let it cool a bit, then divide it between 8 bowls and top each bowl with a bit of the leftover coconut milk from the can.

Thai-Style Ground Beef

Richard said that I simply must post this recipe up, for anyone who would like to try it.

He claims that it tastes like a very "real" authentic curry.

Sounds delicious to me! Now who wants to make it for me? :)

Yellow Coconut Curry

I made up this recipe, so have no idea what the "country of origin" is. It has lots of ingredients that can be found in Thai curry, so maybe that's what it is? Everything can be adjusted to your personal taste. I like this recipe because it's all pantry items, and comes together in about half an hour. You can add any vegetables you like- some like garbanzo beans, or pineapple might be nice. Serve over rice. Makes 4 servings.

Yellow Coconut Curry

Ingredients:
oil
1/2 onion, chopped
clove of garlic, chopped
1 Tbsp. yellow curry powder
2 Tbsp. red curry paste
4 chicken tenderloins or 1 chicken breast
dried or fresh basil
1 can sweet potato chunks
1 can coconut milk
peanut butter (if desired)

1. In a medium pot heat a few tablespoons oil over medium heat. Add chopped onion and garlic and cook until softened. While they are cooking, add curry powder and curry paste. Then add chicken. (I add tenderloins, straight from the freezer.)

2. Flip the chicken. Once the chicken has cooked on both sides, take it out and cut into cubes. Return to the pot and cook fully. (This WILL stain your cutting board bright yellow. And anything else it touches.)

3. Add dried basil if you're using it- wait for fresh.

4. Add 1 can of coconut milk, and heat. Add a few pinches salt, if desired, and a few tablespoons of peanut butter if you like peanut curry. Add fresh basil now. Don't let this BOIL, but it can simmer slightly while it heats and the flavors blend.

5. Just before serving, add a drained can of sweet potato chunks. Let them heat through, but not cook too long- they fall apart quickly.