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.
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
purchased coconut sorbet or ice cream (I used Little Island)
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