This dish calls for black glutinous rice, but if you can't find it, you can use chinese black forbidden rice. The texture will be a little different, but it will be just as tasty. Another reason to substitute rices is that you have to soak glutinous rice overnight, while forbidden rice takes about as long to prepare as brown rice.
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Stephanie Stiavetti
1cupblack glutinous rice
1cuporganic coconut milk(NOT the lite stuff)
4tablespoonsagave nectar(the recipe calls for white sugar, but I avoid it)
Soak and prepare the rice to specifications on package (directions can differ depending on the exact variety you’ve picked up).
In a saucepan, heat coconut milk to a simmer, adding agave nectar or sugar. Mixture should be very sweet, so feel free to add more sweetener to taste. Add salt and simmer for a few minutes, until the mixture starts to thicken. Fold into black rice, making sure not to smash the grains.
Serve in individual bowls, with cut up strawberries to garnish.