Black rice and plums make a purple tart
- 2 c crushed gingersnap cookies (35-40 cookies)
- ¼ tsp salt
- ¼ c canola oil
- ½ c black rice
- 4 c (2 cans) light coconut milk
- ¼ c sugar
- pinch of salt
- ¼ tsp cinnamon
- 4 plums, pits removed and cut into 1/2 inch pieces
- 1 tsp canola oil
Preheat oven to 350º
Pulse gingersnaps in food processor until fine crumbs form. Add salt and blend.
Pour cookies into a bowl and stir in canola oil. Press mixture into the bottoms and sides of 8-inch round or square fluted tart pan with removable bottom.
Bake crust until color is slightly darker and firm to touch, about 8-10 minutes. Cool completely on wire rack.
Combine rice, coconut milk, sugar and salt in medium heavy-bottom sauce pan. Stirring constantly, bring mixture to a boil, then reduce heat to low. Continue cooking and stirring occasionally until liquid has almost completely reduced and rice is cooked, about 15-18 minutes. Remove from heat and stir in cinnamon.
Pour mixture into prepared tart pan and bake until pudding has set, about 10 minutes. Allow to cool on a wire rack.
Heat canola oil in large skillet over medium-high heat and add plums. Cook until fruit is browned, then transfer to small bowl and cool completely.
When tart has slightly cooled, about 15 minutes, remove from tart pan and top with caramelized plums.