Just Desserts

RECIPE: COCONUT BLACK RICE PUDDING

The recipes shared at the end of each seasonal section of this publication are all produce-packed and great ways to put your garden bounty to tasty use. But there’s always room for a sweet treat now and again, and one that doesn’t include carrots, apples, or squash—especially at Thanksgiving.

1 pound black sweet rice

1 can (14-ounce) light coconut milk

1/2 tsp salt

1/2 cup maple syrup, or to taste

3/4 cup unsweetened shredded coconut

4-5 ripe bananas, cut in half-inch chunks

Squash Pie

If you crave a traditional seasonal dish, try this vegan pie made with winter squash (such as buttercup, kabocha, or banana), cashew milk, and raw sugar. It’s thickened with arrowroot instead of eggs and flavored with brandy, cinnamon, ginger, and cloves and topped with chopped walnuts. Flip to page 136 for the recipe.

Coconut Black Rice Pudding

This dessert may seem an unusual choice to serve on Thanksgiving, but it’s perfect for late fall and winter. Sweet black rice (available at gourmet shops and online) readily combines with light coconut milk, shredded coconut, and bananas for a comforting pudding with a tropical twist. Take it over the top with a scoop of coconut sorbet.

Rinse rice once or twice in cold water, drain, and place in a pot. Add 4 cups cold water to the rice and let it stand at room temperature for 4 hours or overnight. Pour off 2 cups of water and reserve.

Add the rest of the ingredients except bananas. Bring the mixture to a boil, cover, reduce heat to low, and simmer, stirring occasionally until the rice is soupy. Add the bananas. Continue cooking until the liquid is mostly absorbed. Taste the rice for doneness. If it is chewier than you like, add some of the reserved soaking water and continue cooking. The rice should be tender/chewy. Remove the pudding from the heat and let stand, covered, for 15 minutes. Serve warm in bowls.

Serves 8.