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 nut
10 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.