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Spiced Black Rice Risotto (Serves 4)
500g black rice, soaked overnight in water,
drained
1
/
2
teaspoon salt
1 teaspoon ground cloves
1
/
2
teaspoon ground cinnamon
1
/
4
teaspoon ground ginger
2 strips lemon rind, pith removed
500ml coconut milk
1
/
4
cup brown sugar
125ml coconut cream
4 tablespoons honey
1
/
2
cup shredded coconut, toasted
Fresh or canned fruit to serve (ie, Diced
mango or sliced pears)
1.Heat wok to 5. Add 1
1
/
2
litres of water to
wok. Stir in rice, salt, cloves, cinnamon,
ginger, and lemon rind. Slowly bring to the
boil, stirring continuously. Simmer for 20-
25 minutes until rice is tender.
2.Add coconut milk and brown sugar, stir in
well. Turn heat off and allow too cool for
4-5 minutes.
3.Remove lemon rind. Serve risotto warm in
individual bowls garnished with coconut
cream, honey, shredded coconut and fruit.
4.This is a perfect breakfast idea for a
special occasion or a rich dessert to finish
off a meal.
Recipes continued