Black Rice Pudding with Stewed Fruits
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Black Rice Pudding with Stewed Fruits
Ingredient
Black Rice Pudding
100gm black rice
100gm black quinoa
1200ml water
1 pinch salt
100ml orange juice
1 cinnamon quill
2 cardamom pods
1 star anise
1 tblsp honey
400ml coconut milk
100gm sago
The zest of 1 orange
Stewed Fruits
1 bunch rhubarb, cut into 5cm pieces
1 pear, peeled and cut into 12 wedges
60gm caster sugar
1 vanilla pod, cut in half and seeds scraped
Nuts and Seeds
60gm roasted chopped almonds
30gm toasted buckwheat
20gm toasted pepita seeds
20gm white and dark sesame seeds
Method
Black Rice Pudding
Take a large saucepan on high heat and add the black rice and quinoa and dry roast for 2-3mins. This will help to release a more nutty flavour, particularly within the quinoa.
Add the water, salt, orange juice, cinnamon, cardamom, star anise, and honey. Bring to boil and then reduce to simmer, cooking and stirring constantly for 15-20mins or until the rice and quinoa become soft.
Add the coconut milk and sago. It may look like there’s a lot of liquid but the sago will absorb everything. When you can still see a pinhead-sized white hard centre of the sage, remove the pot from the heat. Add the orange zest and serve with the stewed fruits and nuts and seed mix.
Stewed Fruit and Nuts and Seeds Mix
Preheat the oven to 190 degrees.
Take a medium sized bowl, add the rhubarb, pear, sugar and vanilla pod and mix well. Lay this mixture on a baking tray and bake for 10-15mins or until dark caramel tones form on the fruit.
For the nut and seed mix, take a bowl and mix the almonds, buckwheat, pepitas and sesame seeds until well combined. Sprinkle generously over the top of your porridge.
Tip: if you don’t consume it all in one day, you can easily reheat it, but you will need to add more liquid as the sago is very thirsty and will set the mixture hard.
Recipe by Andy Allen
