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Place the black-eyed peas in a small saucepan with 4 cups of water and bring to a boil. Reduce heat to moderate and cook until peas are tender but not mushy, about 30-35 minutes. Rinse and set aside.
In another saucepan, bring 3 cups of water to a rolling boil. Add the rice and boil for 3 to 4 minutes. Reduce the heat to a simmer, and while stirring continuously, cook until the rice is soft but still keeps its shape, 25-30 minutes. Add the black-eyed peas, sugar, salt, and vanilla, stirring frequently but gently to prevent sticking. Cook for 5 more minutes, then remove from heat. The pudding will appear soupy at first, but will thicken when cooled.
Before serving, mix the coconut milk and cornstarch in a small saucepan and with a small whisk, stir to dissolve over low heat. Simmer until coconut milk mixture bubbles then remove from heat. To serve, divide the rice pudding into attractive individual dessert bowls such as wide-mouthed sorbet glasses, and drizzle 1-2 tablespoons of the coconut milk sauce over each. Serve either warm or cold. (author's note: I prefer it cold) |
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