This is in every way a ‘special occasion’ dish for me as I mainly like to stick to a Paleo diet (which eliminates grains). But I’ve got a mean sweet tooth and love Asian desserts, so I can’t help but put this recipe up.
If you haven’t had this before, think of it like a rice pudding but one that’s far sweeter and stickier in texture and very coconut-y in flavour. It’s also wheat –free, gluten-free and dairy-free. Black rice is a wholegrain, meaning it retains the bran – the part of the grain that is rich in fibre and antioxidants (unlike white rice). Coconut sugar is a natural sweetener that’s low in GI but beware, it isn’t significantly lower in fructose than regular table sugar! You can find black rice and coconut sugar in most Asian grocery stores.
Prep time: 10 minutes + 1 hour soaking time
Cooking time: 50 minutes + chilling time
3 cups black rice
6 cups water
1/2 cup coconut sugar
1 can coconut cream
3 tsp vanilla extract
1 pinch sea salt
1 red papaya and some strawberries for serving
1. Soak black rice in water for 1 hour.
2. Rinse and drain the rice.
3. In a large saucepan, bring the rice and 6 cups of water to the boil.
4. Mix well and bring to low heat and simmer for 40 minutes.
5. Add the coconut cream, coconut sugar, vanilla extract and sea salt and mix well for 10 minutes.
6. Allow to cool in the pan for 15 minutes before serving warm with some papaya and more coconut cream if you prefer. Otherwise chill in the fridge and serve cold. Keeps in the fridge for a few days.