Forbidden black rice originated in China. Although the rice may initially look black, it’s really dark purple and will color its cooking liquid with a beautiful lilac tint. Enjoy this rice pudding hot, cold or at room temperature with equally delicious results. Garnish with a bit of shredded coconut, if you like.

Serves 4 to 6

• 2 1/2 cups water
• 1 1/4 cups uncooked forbidden black rice
• 1 (14-ounce) can regular or light coconut milk
• 1/4 cup sugar
• 1 cup chopped peeled and pitted mango
• 3/4 cup peeled and chopped kiwi

Put water and rice into a medium pot, cover and bring to a boil. Reduce heat to low and simmer until all of the water is absorbed, about 45 minutes. Uncover and stir in coconut milk and sugar. Bring back to a simmer and cook, uncovered, for 15 minutes more. To serve, divide rice pudding among bowls, top with mango and kiwi and serve.