Coconut Black Rice Pudding

 

Serves 4

200g (7oz) Oriental black rice
sea salt
5 tbsps light brown muscovado sugar
300 ml (10½fl.oz) canned coconut milk
1 mango, peeled

Method

1 Wash the rice until the water runs clear. Tip into a saucepan and add 450ml (16 fl.oz) of water. Bring to the boil, stir once, cover and reduce the heat to a low simmer. Cook for 30-35 minutes, or until the rice is al dente. Stir in 1-teaspoon sea salt with 3 tablespoons of muscovado sugar, or to taste, Divide the cooked rice between 4 x 150ml (5 fl.oz) well-oiled dariole moulds. Press down, cover lightly with Clingfilm, and weight with 4 more moulds filled with water. Leave for 10 minutes.

2 Put the coconut milk, a pinch of salt and 2 tablespoons of muscovado sugar into a small saucepan. Set over a low heat and simmer until it has slightly thickened. Cut the mango flesh away from its stone in 4 segments. Finely slice each segment lengthways.

3 Gently turn the rice out on to 4 plates, add the milk and garnish with the mango. Serve warm or cold.

Reproduced by kind permission of Sybil Kapoor from her book 'Taste', published by Mitchell Beazley; ISBN: 1-84000-610-2

David’s Note

I added about 50g of creamed coconut with the coconut milk, this makes it thicker without so much boiling and losing the flavour

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