Black Rice Pudding
- For the Sticky Rice
- 80g white glutinous (sticky) rice
- 80g black glutinous (sticky) rice
- 120ml tinned coconut milk
- 1 lemongrass stalk, bruised
- 25g sugar
- For Finishing the Rice:
- 50g palm sugar, grated
- Juice of 1 lime
- For the Garnish
- 2 ripe mangoes (ideally Alfonso)
- Squeeze of lime juice
White and black glutinous rice are specific to Southeast Asia; their characteristic sticky texture is due to their high starch content. Here coconut milk adds flavour and creaminess, and mango is a natural partner. This dessert can be eaten hot or cold, but if serving cold, you may need to add a bit more coconut milk. A bit of advance planning is necessary: the rice is soaked overnight and improved by steaming the day before; reheat to serve. Prepare the mangoes an hour or so ahead; keep chilled.
1. Put the black and white rice into separate bowls, pour 500ml water over each and leave to soak overnight.
2. The following day, put the black rice into a steamer over rapidly boiling water, cover and steam for 10 minutes. Add the white rice and steam for a further 15 minutes. Taste the rice – it should be sticky and slightly chewy; if it is not quite cooked, steam for a little longer.
3. Meanwhile, simmer the coconut milk with the lemongrass for 2 minutes to infuse. Tip the cooked rice into a pan, strain in the coconut milk, add the sugar and stir to combine; set aside.
4. Cut the mangoes lengthways in two, either side of the stone, then score the flesh in a criss-cross pattern, being careful not to cut through the skin. Turn inside out to create a ‘mango hedgehog’. (Alternatively, you can simply peel and slice the mango.) Squeeze over a little lime juice.
5. To serve, stir the grated palm sugar and lime juice through the rice. Spoon into individual bowls and place the mango on the side.
Recipe courtesy of 'Kitchen Secrets' by Raymond Blanc, published by Bloomsbury.
Recipe courtesy of Kenwood's Around the World in 80 Plates