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