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 #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!