Sticky Black Rice Bowl

, from Issue #72. May, 2017
Photography by Josh Griggs.
Sticky Black Rice Bowl

This dessert/breakfast is packed with flavour and can be topped with tinned or fresh fruit for a year-round bowl of deliciousness. 

Serves: 2-3


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

Serving suggestions
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
sesame seeds
toasted shaved coconut
roasted nuts


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.