I found some purple sticky rice in the bulk section of the Jericho Whole Foods a few months back. I’ve been meaning to make it, but it requires soaking before cooking and I have no patience for things that need to be prepped way in advance. That’s why I’ve only used my ice cream maker twice in a year and half.

Purple sticky rice, also known as black sticky rice, yields a glutonious texture without gluten. It’s commonly used a dessert rice. If you do not enjoy rice pudding or coconut, then I suggest you stop reading this and go watch those young teens hump ottomans or something instead.

It’s extremely easy to make. It’s hard to eff up and I didn’t measure anything while making it.

Ingredients:

• purple sticky rice
• water
• coconut milk
• a few pinches of brown sugar or raw sugar
• dollop of coconut cream (optional)
• mango or banana chunks (optional)

Soak rice in water for at least eight hours - this will greatly cut down on your cooking time. Drain water and place rice in a pot and add water to about half to one inch above the rice. (If you happen to have a rice steamer, I’d suggest using that.) Bring to a boil and reduce to a simmer. Add a pinch of sugar and stir and taste the water to see if the sweetness level is adequate for you. Cook uncovered for at least half an hour, stirring occasionally. Taste the rice, it should be soft, but have a little bite to it but not be chewy. You may have to add more water, but you want it thick and not too soupy and you don’t want it dry. Think runny risotto consistency. Turn off the heat and stir in small amounts of the coconut milk until you like the taste. Add more sugar if you need to. Top with coconut cream and/or fruit chunks if you want. Can be enjoyed hot or cold. Check out your feces afterwards.

Moderation is key.