Highlights of making this dish: Eating it. ‘Lowlights’: Could not stop eating it.
Lucky I got a quick snap before finishing it off for afternoon tea. Yes, I ate the whole thing for afternoon tea (I also ate a full brekky of 2 x pieces of sourdough, an egg, sauerkraut & avocado, plus lunch of spiced pumpkin soup, and will probably eat twice as much any of my family members at dinner time tonight)…intermittent fasting tomorrow anyone?
Gluten, dairy, refined sugar, soy and egg free, vegan.
3/4 cup glutinous black rice (don’t be fooled…it does not contain gluten, it’s just slightly stickier than normal black rice – if you can’t find it, normal black rice will do)
1 x 400ml can Little Bare coconut cream
1 can equivalent / 400mls almond milk or water (I used a mixture of the two)
Pinch of salt
1/2 tsp vanilla
Zest of one lemon
Between 1 tsp – 1 Tbs Honey or sweetener of your choice (optional)
To serve: berries, mango or other toppings
1. Add almond milk or water and coconut cream to a medium saucepan, reserving a couple of tablespoons of coconut cream to serve with. Gently simmer for about 30 minutes, stirring occasionally.
2. Add lemon zest, vanilla and salt, and cook for a further 10 minutes or so, until rice is soft and liquid is thick and creamy. Add sweetener to taste if desired.
4. Allow to cool slightly, then serve with the remaining coconut cream and toppings of your choice.