I recently discovered black rice. I like it, it’s sweet and tart at the same time, with a faint nutty flavor. So far I’ve used it as a side dish or in crazy combinations, like this stinging nettle with black rice. In this recipe I combined it with a low-fat coconut cream (the one from Lidl), raisins, honey and walnuts. It turned out a treat! A simple and inexpensive dessert to make.
Ingredients
For 2 large portions
- 125 grams of black rice (one measure)
- 2 measures of water
- A can (200 grams) of low-fat coconut cream (a slightly fatter one works too)
- A big handful of raisins
- A handful of coarsely ground walnuts
- A tablespoon or two of honey (to taste)
- A teaspoon of ground cinnamon
- A sachet of vanilla sugar (optional)
- A few drops of lemon essence
Recipe Method
We measure the rice, wash it and put it in a saucepan together with the 2 measures of water calculated with the same glass with which we measured the rice. I used parboiled rice, if you use raw rice, soak it for 4-8 hours, then wash it again and boil it using the same method.
When the water starts to boil, turn the heat to low and put the lid on. Let it boil for 10 minutes, without looking in the pan and without stirring it. After 10 minutes, turn off the heat and leave for another 20 minutes, still without stirring. After this time, remove the lid from the rice, and it should be well cooked, with the whole grain and having absorbed all the water.
Now we mix all the ingredients directly in the saucepan with a spoon. We put the composition in 2 bowls. These amounts make 2 large or 3 normal portions of quick black rice pudding. It can be eaten both hot and cold, from the fridge, it is equally tasty.
