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Sticky Black Rice Bowl

Serves 2-3
Prep time:
Cooking time:

This dessert/breakfast is packed with flavour and can be topped with tinned or fresh fruit for a year-round bowl of deliciousness.

Ingredients

Method

  • 1 cup sticky black rice (glutinous), rinsed
  • ½ teaspoon sea salt
  • 1¾ cups water
  • 1 tablespoon brown sugar
  • ½ cup coconut cream
  • 1 teaspoon vanilla extract
  • Serving suggestions
  • thick coconut cream
  • grilled or fresh bananas, mango, papaya or pineapple, fresh figs and berries when in season, tinned lychees, lime wedges
  • toasted black and white
  • sesame seeds
  • toasted shaved coconut
  • roasted nuts
View the method

Put the rice, along with all the remaining ingredients, in a medium saucepan, cover and bring to the boil.
Reduce the heat and cook gently over a low heat, stirring occasionally until the liquid has been absorbed and the rice is tender but still has a little bite – about 45 minutes. A simmer mat is perfect for cooking rice. If the pan is dry and the rice isn’t cooked, stir in a little hot water to finish cooking. 

To serve: Spoon the warm or room-temperature rice into bowls and top with coconut cream and your desired garnishes.

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