Black Rice Pudding

1 cup forbidden rice
4 C. half and half 
1 cup  coconut milk 
2/3 cup  sugar

Stir together half and half, coconut milk and sugar in a large, heavy saucepan. Place over medium-high heat and cook, stirring until the mixture is very warm and the sugar has dissolved.  Mixture should be very sweet, you can add more sugar if needed. You can use less if you don't want it really sweet. 

Pour the mixture over the rice, stir well being careful not to smash the grains of rice. Cover and cook on low for 5 hours or on high for 3 hours. The pudding will bubble and the rice will be very soft. Turn the cooker off and let the pudding sit for 30 minutes before serving. 

Serve in individual bowls, can top with cut up fruit.

TAMALE CAKES

 

• 1 ¹⁄₂ cups corn sweet frozen
• ¹⁄₂ cup butter softened
• 3 tablespoons granulated sugar
• ¹⁄₈ teaspoon salt
• ¹⁄₂ cup corn flour 
• 2 tablespoons all-purpose flour  
  

Preheat oven to 400°F
Let thaw corn slightly (still very cold but a little frozen)
Coarsely puree  corn in a food processor.
Combine pureed corn with softened butter, sugar and salt.
Blend well with electric mixer until smooth.
Add masa and flour and blend well.

Measure 1/2 cup portions and form into 3-inch patties.
Place on a baking sheet and bake 25 to 30 minutes, or until the cakes are browned on the bottom.
Carefully flip cakes.
Bake for an additional 5 to 7 minutes or until other side is browned.

Top with salsa and sour cream to taste.
I like to add fajita chicken  and cheese also
My vegetarian daughter adds cheese, salsa, taco sauce and lettuce.