BLACK RICE with COCONUT CREAM

SERVES 4 / PREPARATION: OVERNIGHT SOAKING & DAY BEFORE PREP / BAKING: 60 MINS

BLACK RICE PUDDING

200g black glutinous rice 800ml (3¼c) water 4 black cardamom pods, lightly bashed 40g palm sugar, shaved, plus extra if needed TOASTED COCONUT CREAM

150g desiccated coconut

1,25 litres (5c) recently boiled water pinch of fine sea salt

1 Rice pudding A day in advance, wash the rice well in several changes of water. Pick out any grit or husks. Leave to soak in cold water overnight. It needs a long soaking to soften the fibre-packed hulls before cooking to soft submission.

2 Coconut cream Also the day before, prepare the coconut cream if you are making your own. Heat a frying pan and toast the coconut until it’s a deep toasty brown. Stir often.

Tip into a heatproof blender with the boiled water. Soak for 20 minutes, then blitz well. Strain and squeeze through a nut bag, muslin or fine strainer to extract all the liquid, then refrigerate overnight. (Discard the solids or refrigerate for up to 5 days to use in smoothies.) The next day, the liquid will have separated. 4 Scoop the thick coconut cream off the top and stir in a little of the watery coconut milk below to get a smooth cream with a thick, pouring consistency. Add the sea salt.

5 Rice pudding Drain the rice and wash again. Put in a pan with the water along with the black cardamom. Cook uncovered over medium heat for about 40 minutes until you have a soft, porridge-like rice pudding. Stir occasionally. Depending on your rice, it may need more water and longer cooking for the grains to yield.

6 Discard the cardamom and stir in the palm sugar. Reduce the heat and simmer for a final 5 minutes. Stir often.

7 Taste for sweetness – you may want more palm sugar. Leave to cool.

8 Drizzle the rice pudding with coconut cream and serve at room temperature.