This sticky black rice porridge made with coconut milk, cream and sugar is a rich and creamy decadence with a sweet fruity floral fragrance that envelopes your mouth as if it is bathed in a perfume and just a spoonful of this delight is enough to give you that soothing feeling of relaxation and later a coolness in your stomach which is nothing but utter bliss! It is great for breakfast as well as for dessert and with sweet ripe mangoes it is incredibly delicious and divine!
I could not believe the black rice by nature could be so sweet, chewy, creamy and fragrant on cooking and I was totally floored when I tasted it for the first time. Therefore I always keep it in stock in my pantry so that I can cook it whenever I feel like I am in mood for it.
About Black Rice
Black rice (also known as purple rice) belongs to the same type of rice species called Oryza sativa some of which are glutinous rice. Varieties include Indonesian black rice, Philippine balatinaw rice, and Thai jasmine black rice. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste. Black rice has a deep black colour and usually turns deep purple when cooked. Its dark purple colour is primarily due to its anthocyanin content. (Wikipedia)
Rich in antioxidants, more than what is found in blueberries, It has more fiber and less sugar compared to other rice varieties. It is nutritious and completely gluten free, therefore can be enjoyed by those on a gluten free diet. Black rice should be stored in an air tight container in a cool dry place devoid of moisture for longer shelf life. I throw in some bay leaves to keep the bugs away therefore it is good even after a couple of years.
Ingredients:
1 cup Black rice
1/2 cup 100% pure coconut milk
1/2 cup whipping cream/coconut cream
2-4 tbs sugar to sweeten as required
1 cup freshly grated coconut
1-2 ripe mangoes
Instructions:
1. Soak the dark purple rice in water overnight after rinsing it several times till the water runs clear. Place it in the Instant Pot, add 1 1/2 cups of water or at least one inch above the rice. Close the lid, set the vent to sealing position and pressure cook for 10 mins. When done allow 10 -12 minutes of NPR or until all the steam is out and uncover the Instant pot.
2. The rice gets perfectly done, it could be a little bit runny like one or two tbs of water which you can reduce by sautéing for 2 mins. Do not stop stirring while sautéing the rice as it quickly sticks to the bottom.
3. Remove in a clean bowl while still hot, mix in 1/2 cup of coconut milk and sugar and leave to cool. It absorbs the coconut milk quickly.
4. Cut up the mangoes into slices, grate the fresh coconut and keep it ready.
5. Take a serving plate or bowl, add a dollop of the sticky black rice, drizzle some whipping cream (optional) then sprinkle the grated coconut on top, arrange the mango slices on the side, drizzle some more whipping cream on the mango slices and enjoy!
Notes:
1. It is better to soak the rice overnight to reduce cooking time.
2. Using the Instant pot also helps reduce the cooking time a lot. It was perfectly done in the Instant pot in 10 minutes, whereas with normal cooking it would have taken at least 30 minutes.
3. Use only 100 % pure coconut milk such as Aroy-D or any other but without any preservatives or guar gum. If it is hard to find a good brand that carries 100% pure coconut milk then extract it yourself by grinding the coconut and then straining the milk.
4. Enjoy the black rice porridge with sweet ripe mangoes.
Recipe
Ingredients
- Ingredients:
- 1 cup Black rice
- 1 1/2 cups water
- 1/2 cup Aroy-D thick coconut milk
- 1/2 cup whipping cream/coconut cream
- 2-4 tbs sugar to sweeten as required
- 1 cup freshly grated coconut
- 1-2 ripe mangoes
Instructions
-
Instructions:
-
Soak the dark purple rice in water overnight after rinsing it several times till the water runs clear. Place it in the Instant Pot, add 1 1/2 cups of water or at least one inch above the rice. Close the lid, set the vent to sealing position and pressure cook for 10 mins. When done allow 10 -12 minutes of NPR or until all the steam is out and uncover the Instant pot.
-
The rice gets perfectly done, it could be a little bit runny like one or two tbs of water which you can reduce by sautéing for 2 mins. Do not stop stirring while sautéing the rice as it quickly sticks to the bottom.
-
Remove in a clean bowl while still hot, mix in 1/2 cup of coconut milk and sugar and leave to cool. It absorbs the coconut milk quickly.
-
Cut up the mangoes into slices, grate the fresh coconut and keep it ready.
-
Take a serving plate or bowl, add a dollop of the sticky black rice, drizzle some whipping cream (optional) then sprinkle the grated coconut on top, arrange the mango slices on the side, drizzle some more whipping cream on the mango slices and enjoy.
Notes
1. It is better to soak the rice overnight to reduce cooking time.
2. Using the Instant pot also helps reduce the cooking time a lot. It was perfectly done in the Instant pot in 10 minutes, whereas with normal cooking it would have taken at least 30 minutes.
3. Use only 100 % pure coconut milk such as Aroy-D or any other but without any preservatives or guar gum. If it is hard to find a good brand that carries 100% pure coconut milk then extract it yourself by grinding the coconut and then straining the milk.
4. Enjoy the black rice porridge with sweet ripe mangoes.
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Mango Shrikand
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