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This very unusual rice pudding,
which uses bruised fresh root ginger, is quite delicious. When
cooked, black rice still retains it husk and has a nutty texture.
Serve in small bowls, with a little coconut cream poured over each
helping.
Ingredients
- black glutinous rice - 115g/4 oz
- coconut milk - 300ml/½ pint/1¼
cups or cream
- fresh root ginger - 1cm/½ in,
peeled and bruised
- caster sugar - 50g/20 oz
- dark brown sugar - 50g/20 oz
- water - 475ml/16fl oz/2 cups
Method
- Put the rice in a sieve and
rinse well under cold water. Drain and put in a large pan, with
the water.
- Bring the rice to the boil and
stir to prevent the rice from settling on the base of the pan.
Cover and cook for 30 minutes.
- Add the caster sugar, dark brown
sugar and ginger.
- Cook for another 15 minutes,
adding a little more water until the rice is cooked and
porridge-like.
- Remove the ginger and serve
warm, topped with coconut milk or cream. Serves 6.
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