Black Rice Pudding with Cranberries and Cream

• 1 cup black rice
• 1 cup fresh or frozen cranberries
• 2 tablespoons sugar
• 1/4 cup brown sugar
• 1 1/2 tablespoons honey
• 1/2 teaspoon vanilla extract
• pinch ground cloves
• 1 cup cream, warmed

Place rice in medium saucepan with 2 cups cold water. Bring to a simmer over medium heat. Reduce heat to low and cook, covered, until soft, about 30 minutes. Keep warm.

Meanwhile, in another saucepan, combine cranberries, sugar, and 3 tablespoons of water, and cook, stirring, over medium heat, until cranberries pop and form a sauce. Keep warm over low heat.

Stir brown sugar, honey, vanilla, and cloves into rice, mixing thoroughly. Divide into serving bowls. Top with dollops of cranberry sauce and warm cream to taste.

Serves 6.

Jake Walker

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