This cozy rice pudding is made with sticky black rice and coconut milk. It's topped with cardamom spiced oranges. This comforting dessert could even double as breakfast, if you're looking to mix up your oatmeal routine.
Cook rice: Add rice, water, ¾ cup of coconut milk, cardamom, and salt to a medium saucepan. Bring to a boil over medium-high heat. Cover with a lid and turn the heat down to medium-low. Cook, until the liquid is absorbed and rice is cooked through, 30 to 35 minutes. If rice needs more cooking time, add a splash of extra water and continue cooking.
Warm oranges: Stir together water, maple syrup, and a healthy pinch of cardamom into a skillet. Add the oranges and warm gently over low heat, until you see wisps of steam, about 5 minutes.
Finish rice: Once the rice is cooked, add maple syrup, the remaining coconut milk, and vanilla. Simmer uncovered, stirring frequently, for 5 minutes.
Assemble: Spoon the rice into a bowl. Top with orange (and their juices). Drizzle extra coconut milk on top (optional).
Notes
Thai Black Rice: Also sold as "black glutinous rice". If you can't find it, you can substitute it with Forbidden Rice. If you use Forbidden Rice, the pudding will be less sticky and creamy because it's not as glutinous. Despite the name, the rice doesn't have gluten.
Blood orange substitute: Use naval oranges instead.
Storage tip: Refrigerate extras. Add a bit of liquid (extra coconut milk or water) to loosen the mixture; reheat in a saucepan over low heat.