Black Rice Pudding/Sticky Coconut Black Rice

Breakfast is quite the celebration of gluten; breads, pastries, pancakes, breads, cous-cous, semolina, paratha, naan and more breads.

 

So where does that leave those of us who want to be gluten-free? I appreciate that there are some great GF breads and flours out there, but the majority are highly refined and I can't help but question their nutritional value. 

 

I've experimented with GF cereals but after a few days, I can't face them.

 

It's summer at the moment so porridge isn't too appealing. 

 

Omelette's are a great option, but I'm not always feeling up for eggs.

 

I enjoy yogurt with a mix of fruit and nuts but if I want to fuel up it isn't the best choice.

 

Enter Black Rice Pudding.

 

Growing up in Darwin in the far north of Australia, I was lucky to be exposed to some amazing foods from Southeast Asia. One of which was black-rice pudding. It's a very simple and highly nutritious dish made with glutinous black rice. I was introduced to it as a Balinese breakfast dish, but they also make it in Thailand, where they call it sticky coconut black rice. 

 

I had to double check, but glutinous rice, does NOT contain gluten, it's just a reference to it's viscous texture when cooked.

 

It can be eaten for breakfast or if you want to serve it as a dessert add more sugar.

 

 

1 & 1/2 cups glutinous black rice

5 tbl brown sugar/palm sugar - or more to taste

150 ml coconut milk + extra to serve

 

optional extras

kaffir lime or pandan leaves

tropical fruit to serve e.g. mango/pineapple/banana

 

Warning: on occasion your black rice might contain the odd stone, which could cost you a tooth. The best way to find them is place the rice in a saucepan and add a few cups of water and very slowly swirl your hand around the base of the pan like you would to wash the rice. Listen very carefully and feel for any stones. The stones are usually quite obvious and easy to find this way.

 

 

Okay once you've washed your rice, add about 2 and 1/2 of water and place it on a medium heat.

 

 

Bring to a simmer for about 30 minutes.

 

Keep an eye on the water level, you want it to reduce, but don't let it dry out because it will start to stick to the bottom.

 

Add another 1/4 or 1/2 cup of water if needed.

 

 

After 30 minutes, test if the rice is cooked. The outer part of the rice is always a little firm, it kind of pops when you bite it. Whereas the inside should be nice and soft.

 

Ideally the water level should be the same as the rice at this stage. If it is to watery, let it reduce for another 10-15 minutes.

 

Add the sugar and lime leaves, stir to dissolve the sugar.

 

NOTE: the sugar must only be added after the rice is cooked!

 

 

Add ~150 ml coconut milk, stir it through and allow to come back to the boil.

 

Remove leaves and you're done.

 

 

Serve with a generous dash of coconut milk and some fresh fruit.

 

Pan fried bananas work a treat too.