Both the pudding and granita can be made up to a day ahead; just loosen the rice with extra coconut cream or milk when you reheat.
Serves: 4-6
INGREDIENTS
Granita
1 tablespoon finely grated fresh turmeric
1 teaspoon sugar
1 cup water
juice 4 limes
Black rice pudding
1 cup black rice
400ml tin coconut milk
2 cups water
2 tablespoons brown sugar
1 teaspoon vanilla paste
¼ teaspoon salt
¼ cup coconut cream
To serve
purchased coconut sorbet or ice cream (I used Little Island)
METHOD
Granita: Place all the ingredients in a blender and whizz for 1 minute. Pour into a freezer-proof tray and place in the freezer for 4-6 hours. Remove from the freezer and scrape with a fork until a granita forms that is light and not too lumpy. Return to the freezer until ready to serve.
Rice pudding: Place the black rice, coconut milk and water in a large pot and bring to the boil. Cook for 35-40 minutes, stirring occasionally, until the rice is tender. Lower the heat and add the sugar, vanilla and salt. Cook, stirring constantly, for a further 10-15 minutes, gradually adding the coconut cream.
To serve: Serve the rice pudding warm with a scoop of coconut sorbet and a sprinkling of granita. Serves 4-6
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!