Simply striking and strikingly simple. Recipes, crafts, home decor and general life hacks that are easy yet impressive.
This is the first post in my Rolling Recipes Series where it will be part of a chain of recipes that have a common ingredient (sick of extra ingredients sitting in the pantry and fridge with no ideas how to use them?) or uses the dish in a new way.
Purple rice, otherwise known as ‘forbidden rice’, is a medium grain heirloom variety that is very glutinous. This means that it becomes quite sticky when cooked and will not cook to individual grains like a wild rice would. When raw it is very dark and may even be referred to as black rice on packaging, but when cooked it becomes a beautiful deep purple colour. The name ‘forbidden rice’ some from the time of the emperors when they were the only ones allowed to consume this rice believed to provide longevity. In fact this rice is high in protein and iron, so it is quite healthy!
How can something dubbed ‘forbidden’ not be deliciously decadent and impressive? I wanted to showcase it’s beautiful colour in a dish that used it’s texture to its advantage and would be pleasing to most palates. Therefore I came up with this rice pudding recipe that would make a fantastic dessert and can be served both warm or cold.
Normally a rice pudding calls for white sugar but I thought the flowery essence from honey would compliment the nuttiness of the rice very well. The ginger adds a bit of spiciness that balances with the sweet and adds to the exotic Asian flavours.
You will need:
1/2 cup purple rice (you may see the packaging name it black rice)
1.25 cups water
1.5 cup light cream (5%), alternatively you may wish to use coconut milk
0.5 tsp pure vanilla extract
0.5 tsp freshly grated ginger
1. In a heavy bottomed pot bring the rice and water to a boil. Once boiling reduce the heat to low and let simmer with a lid on for 30 minutes.
2. After 30 minutes almost all of the water will be absorbed. If it hasn’t that is fine. Pour in the remaining ingredients and again bring to a boil and then simmer on low for another 30 minutes.
3. Remove from heat and leave covered to cool for approximately 15 minutes before serving. Or you may place in fridge to serve cold.