Black Rice Pudding
Serves 6 – 8
Roger says: "I learned to make this about twenty years ago. I was working at Iku, a wonderful little macrobiotic takeaway shop in Sydney. This was one of our most popular desserts!
The black rice has a delicious creamy texture and exotic, earthy flavour. The rich, white coconut cream is the perfect compliment to the rice."
1 cup glutinous black rice (buy at an asian food store)
1 litre water (for soaking)
3 cups water (for cooking)
Pinch sea salt
50g palm sugar (grated) or dehydrated cane juice sugar
1 can coconut cream
Pinch sea salt
1 tsp lemon juice
1 Tbsp arrowroot powder
1) Soak the black rice overnight (or at least 4 hours) in 1 litre of water. Drain
2) Put soaked rice in a saucepan with 3 cups of water. Bring to a boil then reduce heat to low. Leave to simmer about 30 minutes, stirring occasionally, until all the water is absorbed. The rice should now have a creamy texture, like a pudding. If it needs more cooking, add water if necessary and continue until soft.
3) Add the grated palm sugar and pinch of sea salt. Stir well until sugar has dissolved. Spoon the black rice into small individual bowls.
4) Now make the topping: mix the coconut cream, sea salt and lemon juice together in a small saucepan. Over a low heat, slowly bring to a boil. The mixture should thicken slightly. Pour this over the black rice. Eat while warm, or refrigerate until set to eat later.