Black rice pudding. Photo / Supplied
Serves 6 - 8
1 cup glutinous black rice
4 cups water
50g palm sugar or whole cane sugar
Pinch of sea salt
Coconut cream topping:
400g can coconut cream
Pinch of sea salt
1 tsp lemon juice
1 tbsp arrowroot
1/2 cup mango, pineapple or pawpaw, diced (optional)
Wash and rinse black rice in
a sieve. Place in a saucepan with 1 litre of water. Leave to soak for at least 4 hours or overnight. Lace saucepan with drained rice and water over medium heat and bring to a boil. Cover with a lid and turn heat to low. Simmer for about 45 minutes, stirring occasionally, until almost all water is absorbed; the rice should now have a creamy texture - like a pudding. Add sweetener and sea salt to hot rice. Stir well until sugar has dissolved. Spoon rice into small bowls. To make topping, put coconut cream, salt, lemon juice and arrowroot in a small saucepan over low heat and stir to combine. Slowly bring to a boil. The mixture should thicken slightly.
To serve, pour topping over black rice. Garnish with diced fruit.
* Black rice has a delicious creamy texture and an exotic, earthy flavour. The rich, white coconut cream topping is a perfect complement to the sweetened rice. This may be eaten warm or cooled, and leftovers will keep in the refrigerator for several days.
