Tashi's Favorite Black Rice Pudding

Preparation Place the rice and water in a heavy pot and bring to a boil. Let boil vigorously for several minutes, stirring frequently, then cover, lower the heat to medium, and cook for 10 minutes. Lower the heat to very low and let simmer, still covered, for about 30 minutes. Just before the rice finishes cooking, place the coconut milk in a saucepan over medium heat and stir in the sugar and salt until completely dissolved. Heat just to a boil, then reduce to the lowest heat until the rice is cooked. Add the coconut milk to the rice and stir well, then remove from the heat and set aside for 10 minutes, or as long as 2 hours. Serve warm or at room temperature, in small bowls, with your choice of topping. Note: If you like, once the pudding has cooled (or if you have leftover pudding), transfer it to a small baking sheet or a baking pan and use a spatula to smooth the surface. Cover and place it in the refrigerator for several hours, or overnight, to firm up. Cut into strips and serve sprinkled, if you wish, with the sesame seeds, coriander, or fried shallots, or a combination, or topped with the fruit. Editor's Notes:· Dry-roast sesame seeds in a heavy skillet over medium-high heat, stirring continuously until they are golden. Lower the heat and continue to stir until they are golden brown. Transfer to a bowl and stir several times as the seeds cool to allow steam to escape. · Fried shallots can be purchased in Asian markets, or you can make them: Heat 1/4 cup peanut oil in a wok or skillet and toss minced shallots in the oil until they begin to change color, about 15 to 20 seconds. Remove from heat, let stand until oil cools, scoop out shallots, and drain on paper towels. Reserve the shallot oil for another use.

Preparation Place the rice and water in a heavy pot and bring to a boil. Let boil vigorously for several minutes, stirring frequently, then cover, lower the heat to medium, and cook for 10 minutes. Lower the heat to very low and let simmer, still covered, for about 30 minutes. Just before the rice finishes cooking, place the coconut milk in a saucepan over medium heat and stir in the sugar and salt until completely dissolved. Heat just to a boil, then reduce to the lowest heat until the rice is cooked. Add the coconut milk to the rice and stir well, then remove from the heat and set aside for 10 minutes, or as long as 2 hours. Serve warm or at room temperature, in small bowls, with your choice of topping. Note: If you like, once the pudding has cooled (or if you have leftover pudding), transfer it to a small baking sheet or a baking pan and use a spatula to smooth the surface. Cover and place it in the refrigerator for several hours, or overnight, to firm up. Cut into strips and serve sprinkled, if you wish, with the sesame seeds, coriander, or fried shallots, or a combination, or topped with the fruit. Editor's Notes:· Dry-roast sesame seeds in a heavy skillet over medium-high heat, stirring continuously until they are golden. Lower the heat and continue to stir until they are golden brown. Transfer to a bowl and stir several times as the seeds cool to allow steam to escape. · Fried shallots can be purchased in Asian markets, or you can make them: Heat 1/4 cup peanut oil in a wok or skillet and toss minced shallots in the oil until they begin to change color, about 15 to 20 seconds. Remove from heat, let stand until oil cools, scoop out shallots, and drain on paper towels. Reserve the shallot oil for another use.