This dish is a take on one of my favourite childhood flavours growing up in Indonesia – black rice and coconut pudding. Despite not having much sugar in it, this dish is rich, sweet, and creamy and warms your body from the inside out. The added winter rhubarb gives it a touch of tartness which definitely excites the palate.
½ cup black rice
2 cups filtered water
1 cm piece ginger, finely grated
1 cup coconut cream
1 teaspoon organic vanilla extract
¼ teaspoon sea salt
1 ½ tablespoons coconut sugar
1 large stick rhubarb
1 teaspoon coconut oil
½ teaspoon ginger powder
1. Soak rice in 1 cup water overnight or 2 hours prior to cooking.
2. Add rice and water to pot along with remaining 1 cup water and fresh ginger. Bring to the boil and reduce to simmer, stirring every 10 minutes or so – the rice will start to cook and thicken, absorbing the water.
3. After 40 minutes the mixture should be quite thick – add ½ cup coconut cream, vanilla, sea salt and coconut sugar and allow to cook for a further 15 – 20 minutes or until thick and rice is soft to bite. Turn off heat.
4. Meanwhile, heat oven to 180°C. Cut rhubarb into bite-sized pieces and place on a lined baking tray. Drizzle with coconut oil and sprinkle with ground ginger and a little left over coconut sugar if you have some. Bake for 10 – 15 minutes or until soft.
5. To serve, dollop a spoonful of black rice pudding into a small pot and top with cooked rhubarb – drizzle a little of the remaining coconut milk around the outside of the pudding and serve.