Here is a recipe I made inspired by the Southern Burmese-Style Rice Pudding I had at Sun Restaurant in Buffalo, NY
What you need:
1 ¼ cups of Black Rice (Forbidden Rice)
2 ½ cups of water
1 medium sweet potato (chopped into ½ inch cubes)
¼ cup sugar
1 can of coconut milk
½ teaspoon of ground cardamom
A pinch of salt
1-Put water and the black rice in a medium size pot and bring it to a boil. Then reduce heat to low and with the pot covered simmer for about 45 minutes or until all the water is absorbed.
2-Fill another medium sized pot about half way and salt the water. Bring the water to a boil. Place the cubed sweet potato bits into the pot and cook for about 30 minutes or until tender. Drain place aside.
3-When the rice is ready, mix in the sugar, coconut milk, ground cardamom and salt.
4-Continue simmering the rice for another 15 minutes uncovered.
5-Stir in most of the sweet potato bits and reserve one-fourth of them on the side.
6-Place the rice pudding into serving bowls and place a few pieces of the reserved sweet potato bits on top. Serve warm.