Ingredients
Equipment
Method
To pre-cook the black rice
- Cook the black Riceberry in a rice cooker or as per packet instructions.100 g Thai Black Riceberry
- I cook Thai black Riceberry 2 parts water to 1 part soaked rice. If you are using Chinese forbidden black rice or another wild rice it may take a little longer to cook.100 g Thai Black Riceberry, 250 ml Water - filtered
- The aim is to have a nice batch of black Riceberry pre-cooked. Arranging this is probably the most challenging aspect of this recipe! You can pre-cook a nice big batch, it can be used in stir-fries or salads also.
To make the black rice porridge
- Add the black sesame plant-milk or your chosen milk to a saucepan. Put 1 star anise and 1 peel of orange in the milk along with a pinch of salt. Turn on to low heat and bring to a slow simmer for 2 minutes to infuse the aromatics.200 ml Plant milk, 1 each Orange, 1 each Star anise, 1 pinch Pink salt
- Next, in with the cooked black Riceberry, you can leave the aromatics in and take them out later.250 g Thai Black Riceberry
- Gently warm through and cook out the porridge for 5-6 minutes, stirring throughout.
- It's important to cook gently and slowly to allow the black Riceberry to absorb the milk and for the liquid to reduce slightly to give a nice consistency. If it's getting a little think, you can add a few more splashes of water or plant-milk.
- Add sweetener and stir in. Have a taste and adjust seasoning. Add more sweet, spice or a pinch of salt.30 g Maple
- And that's it! Your black Riceberry porridge is ready to serve.
To serve black rice pudding
- Transfer the black rice pudding into serving bowls.
- Top with diced mango, blueberries, pistachios.1 each Mango, 40 g Blueberries, 20 g Pistachio
- Garnish with coconut chips and pistachio nut10 g Coconut chips
- Pour over another shot of sesame plant-milk just before serving OR serve with the extra shot on the side for your guest to pour.
- Adding the extra shot of plant-milk helps lighten everything up and makes it easier to eat.
