Both the pudding and granita can be made up to a day ahead; just loosen the rice with extra coconut cream or milk when you reheat.
Serves: 4-6
INGREDIENTS
Granita
1 tablespoon finely grated fresh turmeric
1 teaspoon sugar
1 cup water
juice 4 limes
Black rice pudding
1 cup black rice
400ml tin coconut milk
2 cups water
2 tablespoons brown sugar
1 teaspoon vanilla paste
¼ teaspoon salt
¼ cup coconut cream
To serve
purchased coconut sorbet or ice cream (I used Little Island)
METHOD
Granita: Place all the ingredients in a blender and whizz for 1 minute. Pour into a freezer-proof tray and place in the freezer for 4-6 hours. Remove from the freezer and scrape with a fork until a granita forms that is light and not too lumpy. Return to the freezer until ready to serve.
Rice pudding: Place the black rice, coconut milk and water in a large pot and bring to the boil. Cook for 35-40 minutes, stirring occasionally, until the rice is tender. Lower the heat and add the sugar, vanilla and salt. Cook, stirring constantly, for a further 10-15 minutes, gradually adding the coconut cream.
To serve: Serve the rice pudding warm with a scoop of coconut sorbet and a sprinkling of granita. Serves 4-6
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!