Black Rice Pudding with Coconut & Lemongrass
Black Rice Pudding with Coconut & Lemongrass grew out of our friend Marcia's request for a creative way to highlight the unique flavor and earthy purple hue of black forbidden rice. During my time in Cambodia as a college student, I lived with an outstanding cook who taught me to coax flavor from a limited set of ingredients, often only herbs and rice. This dessert marries the nutty sweetness of black forbidden rice with lemongrass's distinctive bright and herby citrus flavor. Using only coconut milk and egg yolks in the subtly sweet sauce allows the dish to be gluten free and dairy free, two special requests of our friend Marcia. In this case, keeping dairy and thickeners out of the picture allows for a purer flavor and lighter texture. We used fresh mango and toasted coconut as a garnish to contrast with the creamy purple pudding.