Sticky Black Rice Bowl
Photography by Josh Griggs.
This dessert/breakfast is packed with flavour and can be topped with tinned or fresh fruit for a year-round bowl of deliciousness.
Serves: 2-3
INGREDIENTS
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
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. Serves 2–3.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.