Cardamon Infused Black Rice Pudding with Coconut Milk

Ingredients: 1⁄3 cup long-grain black rice,1 14-ounce cans light coconut milk,1⁄2 cup brown sugar,1⁄2 cup brown sugar,Pinch of salt,A few cardamon pods, cinnamon sticks or saffron
Instructions:

1. Heat the oven to 300F.
2. Put the rice in a food processor and pulse a few times to break the grains up a bit and scratch their hulls; dont overdo it, or youll pulverize them. This step is very very important.
3. Put all the ingredients in a 2-quart ovenproof pot or Dutch oven. Stir a couple of times and put the pan in the oven, covered. Cook for 30 minutes, then stir.
4. Cook for 30 minutes more, and stir again. At this point the milk will have darkened a bit and should be bubbling, and the rice will have begun to swell.
5. Cook for 30 minutes more. The milk will be even darker, and the pudding will start to look more like rice than milk. Its almost done.
6. Return the mixture to the oven and check every 10 minutes, stirring gently each time you check.

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