2 cups of water (add a 1/4 cup more if needed, see post)
1 tsp vanilla (extract/powder) or scrapped pod
1/3 cup of condensed coconut milk or to taste
2 tsp cardamom
1/4 himalayan pink salt
Rinse the rice with water several times to get rid of any debris. Then leave to soak overnight in a mediums sized saucepot (just enough water to cover the grains)
The next day, rinse off the water from overnight and add the 2 cups of water to the pan.
Bring the black rice with water to a boil, before covering on low heat.
Allow the rice to simmer for an hour, throughout this time check the water levels periodically adding 1/4 cup a water at a time if needed.
Around 30-40 minutes into cooking, the rice should have drastically softened. This the perfect time to stir in your coconut milk, along with the cardamom, pink salt and vanilla.
Leave to simmer (stir a few times) on medium/low heat for a further 15-20 minutes until most of the coconut milk has evaporated. The texture of the rice pudding should be soft, with liquid similar to risotto.