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Black Rice With Lime Coconut Cream

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Black Rice With Lime Coconut Cream

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.


  • 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


Black Rice

  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.

Orange Syrup

  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.

Sweetened Coconut Cream

  1. Warm the coconut cream, sugar and lime or lemon rind in a saucepan until the sugar has dissolved. Keep refrigerated.

Cooks Tips

- If you do not have vanill pods, add 1-2 teaspoons vanilla essence about halfway through cooking. - In place of cardamom pods, add 1 teaspoon ground cardamom at the end of cooking.

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