exotic breakfast

Have I mentioned it's hot here? Yeah, like crazy I may never cook for my family again hot. We've been sneaking in what little oven/ stove time we're doing late at night and trying to make enough to last a while so we don't have to heat up the boat during the days. Behold, our new favorite breakfast.

Fruit and croissants was getting old morning after morning. So daddy whipped up something a little more exotic which is proving a new favorite from an old memory. Black rice pudding is a breakfast staple in many Asian countries, and it's something my husband and I remember fondly from when we got married in Bali oh so long ago. At the time we took this fabulous all day cooking class from a chef who runs an amazing restuarant and inn called Bumbu Bali. Doug whipped out the cook book gifted to us from that chef (who I wrote about in a book called The World Is A Kicthen, check out the side bar to the left to see part of my chapter) and simmered up a sweet delicious memory.

1 cup of black rice (also called Forbidden Rice, you can get it at Trader Joes, Whole Foods, or most Asian grocery stores)

1/2 cup of sugar (can put in less, add to taste. Palm sugar works best, if not try brown sugar)

1 can coconut milk

Soak rice before cooking. Then boil in 3 cups of water and a pinch of salt for about 45 minutes or so. Rice will still be wet when it's cooked and it turns a gorgeous dark purple color.

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. Remove from heat and chill. Serve with remaining coconut milk swirled in and enjoy!

It's almost like oatmeal really, and black rice is super food as well. Ok, now I'm hungry...