Rice pudding is one of my favorite desserts. I really enjoy the sweetness of the coconut milk and the freshness of the blueberries. You can also add strawberries, dried cranberries or raisins.

Serves 6

• 1/2 cup Forbidden black rice
• 1 cup water
• 1/4 teaspoon sea salt
• 2 cups unsweetened 365 coconut milk
• 1/4 cup agave nectar
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

1. Combine the rice, water and salt in a saucepan, and bring to a boil.
2. Reduce the heat, cover and simmer 35 to 40 minutes, until all of the water is absorbed.
3. Add coconut milk and agave nectar to the rice, and stir together.
4. Bring to a boil, stirring, then reduce the heat and simmer, stirring often, for 5 to 10 minutes, until creamy.
5. Add the vanilla and blueberries, and continue to simmer for another five minutes.
6. Let cool and serve.