Start by prepping the two grapefruits needed for the whole recipe. One grapefruit is for the zest and juice, and one is for decorating the rice pudding. With the first grapefruit, using a zester or fine grater, get the whole zest first and then cut it in two to extract the juice. Keep half the juice for the syrup and half for the black rice pudding.
Peel the second grapefruit and cut 12 thin slices and set aside for the final assembly.
Coconut Black Rice Pudding
In a pan on medium to high heat, add black rice, coconut milk, water, juice of half a grapefruit, agave, a pinch of salt and dried lavender. Get to a boil and immediately reduce to low to medium heat. Cook for 45 to 50 minutes. Make sure to occasionally stir to avoid the rice sticking to the pan. It is ready when the liquid is almost evaporated, and the rice is cooked. Compared to white rice, black rice has much more bite to it and will feel slightly crunchier.
Grapefruit & Szechuan Pepper Syrup
While the rice is cooking, make the syrup. In a pan on low heat, add the zest of one grapefruit, the juice of half a grapefruit, agave syrup and Szechuan peppercorns. Let it heat up and gently simmer until it has thickened up, around 15 minutes. Set aside.