1 cup sticky black rice (glutinous), rinsed
½ teaspoon sea salt
1¾ cups water
1 tablespoon brown sugar
½ cup coconut cream
1 teaspoon vanilla extract
thick coconut cream
grilled or fresh bananas, mango, papaya or pineapple, fresh figs and berries when in season, tinned lychees, lime wedges
toasted black and white
toasted shaved coconut
Put the rice, along with all the remaining ingredients, in a medium saucepan, cover and bring to the boil.
Reduce the heat and cook gently over a low heat, stirring occasionally until the liquid has been absorbed and the rice is tender but still has a little bite – about 45 minutes. A simmer mat is perfect for cooking rice. If the pan is dry and the rice isn’t cooked, stir in a little hot water to finish cooking.
To serve: Spoon the warm or room-temperature rice into bowls and top with coconut cream and your desired garnishes. Serves 2–3.