2 cups black sticky rice
4 cups water
½ - 1 tsp salt
4 cardamom pods
1 vanilla bean, split
small piece cinnamon stick
1 cup coconut cream or milk
¼ cup sugar
rind one lime, or lemon
¾ cup grated palm sugar (or use brown sugar)
1¼ cups water
1 vanilla pod, split , or 1 tsp vanilla essence
rind and juice of 1 orange
1. Wash the black rice and place in a saucepan with the water and salt. Bring to the boil, lower the heat and simmer for 20 minutes. By this time the rice will have absorbed all the water. Remove the cardamom pods and vanilla bean, if using, add the cinnamon stick. Discard. Wash the vanilla bean for later use.
2. Pour the Orange Syrup over the rice. Stir well and allow to cool. Serve with the sweetened coconut cream and accompanied with your favourite tropical fruits for breakfast.
1. In a saucepan put the water, palm sugar or brown sugar, vanilla pod or essence and orange rind and juice Simmer stirring over a low heat until the sugar has dissolved. Simmer for 5 minutes. Cool. Remove the vanilla pod if using and dry.
1. Warm the coconut cream, sugar and lime or lemon rind in a saucepan until the sugar has dissolved. Keep refrigerated.
Rice puddings have long been a favourite of kiwi families. Using black sticky rice an Eastern favourite, you can prepare this wonderful light, pudding-style rice. Pleasant for breakfast, it is served chilled with lime-flavoured coconut milk.