Black Rice Pudding
In ancient China, black rice was set aside for the Emperor and royal family due to its health benefits. Antioxidant-rich (one spoonful of black rice contains more antioxidants than a spoonful of blueberries), it also contains vitamins, minerals and fibre…. namely iron and vitamin E. Black rice is also full of protein. It’s gluten and wheat free, and 98% fat free, making it a perfect choice all round for mid-life.
It’s exquisite burgundy/purple colour when cooked makes for fabulous looking dishes; both savoury and sweet. The chewy texture and nutty flavour make it satisfying and sustaining. It pairs perfectly with salmon, duck, scallops or pumpkin…. but as a winter dessert it is decadent! You simply must try a bowl of hot, sticky black rice cooked in coconut milk and served with fruit in syrup….
1 cup black rice
400 ml coconut milk
1 1/4 cups water
1/2 teaspoon vanilla essence
1/2 teaspoon cardamon
3-4 tablespoons maple syrup
pinch of salt
Fruit, extra maple syrup and cardamon (see below)
Put all ingredients into a saucepan on the stove. Heat until boiling and reduce temperature immediately to a simmer.
Simmer for approximately 30-35 minutes or until liquid has absorbed (but still moist) and rice is cooked.
While rice is cooking, make a syrup with maple syrup and a pinch of cardamon in another saucepan. Slice fruit – blood oranges, oranges or persimmon are great for this – and add to simmering syrup.
Serve rice with fruit on top.
Dust with icing sugar or vanilla bean dusting sugar.