wonderful: Creamy coconut black rice <wonderful></wonderful>



Sunday, April 1, 2007

Creamy coconut black rice

1 cup ( & oz/220 g) black glutinous rice
1 cup ( 8 fl oz/250 ml) cold water
1 1/2 cups (12 fl oz/375 ml) thin coconut cream or coconut milk
1/3 cup palm or brown sugar
2 tsp grated lime or lemon zest pinch salt
1 cup ( 8 fl oz/250 ml) thick coconut cream,optional
1 medium ( 12 0z/375 g) mango,peeled and sliced
Methods ( with steamer):
Place rice in a bowl and add cold water to cover.Let soak overnight,drain,and rinse well under cold running water.Place rice and water in a bowl that fits in a bamboo steamer or steamer basket.
Partially fill a wok or pot with water (steamer should not touch water)and bring to a rapid simmer,Place steamer over water,cover,and steam until rice is tender,40-45 minutes,stirring occasionally.Remove from heat and stir in thin coconut cream ,suger,lime zest,and salt.Cover and steam until thickened to consistency of hot cereal,15-20 minutes.Swirl thick coconut cream through,if desired,and serve with sliced mango.Alternatively,cut a small cantaloupe (rockmelon)in half,scoop out seeds,and fill with rice.
Serves 4 - 6

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