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.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.