Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice (or the more traditional Thai black sticky rice) is used here. If you can’t find any kind of black rice, substitute brown rice (not quick-cooking) — it will result in a thicker, light-colored pudding but still taste delicious.
For the Rice:
1 cup black rice
1/2 cup coconut sugar
1 (400ml or 14-oz) can unsweetened coconut milk, stirred well
For the Garnish:
a medium size leaf of Sugar Kelp
1 tsp maple syrup (or other healthy syrup)
Segments of Orange (with or without the skin)
Bring rice, 3 cups water, and 1/4 teaspoon kelp salt to a boil in a heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will be cooked but still wet). Stir in sugar, a scant 1/4 teaspoon salt, and 1 1/2 cups coconut milk and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.
In the meantime, prepare the garnish: “supreme” the orange (removing all the membranes to leave only the flesh) if you prefer not having the skin on and cut into segments. Lightly panfry the Sugar Kelp in the maple syrup until caramelized and crunchy. Set aside.
Remove the rice from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Stand a sweet crunchy Sugar Kelp leaf into each pudding and garnish with the fruits.