Sticky Black Rice Bowl
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.