Forbidden Rice Pudding with Blueberries

I'm loving that my little brother has become quite the chef (putting his big sisters to shame!), because he's been sending some great recipes. How delightful does this look and sound...

Forbidden Rice Pudding with Blueberries

1/2 cup Forbidden Rice (Chinese Black Rice)

1 cup water

1/4 tsp salt

1 cup low-fat milk or rice beverage

1 cup unsweetened low-fat coconut milk

1/4 cup mild honey

1 tsp vanilla extract

1 cup blueberries

1. Combine the rice, water and salt in a saucepan, and bring to a boil. Reduce the heat, cover and simmer 35 to 40 minutes, until all of the water is absorbed.

2. Add the milk, coconut milk and honey to the rice, and stir together. Bring to a boil, stirring, then reduce the heat and simmer, stirring often, for five to 10 minutes, until creamy. Add the vanilla and blueberries, and continue to simmer for another five minutes.

3. Scrape into a bowl or into individual serving dishes. Cover and chill for at least two hours before serving. Or try it warm!

You can make this a day or two ahead and keep in a covered bowl in the refrigerator.

This kind of dessert is right up my alley... coconut milk, blueberries... mmmmm! I'd make it tonight but unfortunately, I don't have any Forbidden rice laying around the pantry (you can find it at Whole Foods). I'll be making this tomorrow, so I will report back!

{Photo Credit: nytimes.com }