• 1 c black rice
• 3 c water
• 1/2 t salt, divided
• 1/2 c sugar
• 1 15oz can coconut milk, divided

Soak rice in water for 20-30 minutes and then rinse in a strainer.

In a large saucepan, bring rice, water, and 1/4 teaspoon of salt to a boil. Reduce heat to low and simmer, covered, for 45 minutes (rice will be cooked but still wet). Stir in sugar, 1/4 teaspoon of salt, and 1 1/2 cups coconut milk and bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.

Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Drizzle remaining coconut milk over pudding.

Rice pudding keeps, covered and chilled, 5 days.