Black rice is something I have tasted sporadically over the years in various forms of Asian fusion cuisine. Earlier this year, I had coconut black rice served with fish in Kauai and then as coconut black rice pudding at Foxley. Both were delicious and I had to learn how to make it. Black rice contains fiber and antioxidants in addition to its interesting taste and texture. Here is my recipe for coconut black rice, a dessert I have served topped with mango and strawberry to delighted guests. The rice also makes a nice alternative breakfast topped with fruit and nuts. The grated fresh coconut is a nice touch and dry shredded coconut works as well. Omit the sugar and cook for less time if you wish to serve it as more of a savoury side dish.
1 cup black rice, soaked overnight or a few hours in water and rinsed
2 cups water
1 cup coconut milk
2 tablespoons of organic sugar
1/4 cup grated fresh coconut or shredded unsweetened coconut
Bring rice, water and coconut milk to a boil in a pot. Remove the lid and simmer on low heat until water is absorbed or rice is desired tenderness, about 45 minutes. Stir periodically, check for doneness, and add more water if necessary. Stir in sugar and coconut before serving. Serve warm, topped with fresh mango and/or strawberries if desired. Enjoy!
