Black rice panna cotta with blueberries sauce and banana

Since my last, black rice panna cotta. I thought of adding blueberry balsamic sauce to bring my technique and creativity to the next level for my panna cotta. I know it’s not a smooth panna cotta.

Black rice panna cotta is a savoury yet sweet, and delicious with coconut milk, condensed milk, and yoghurt in which it’s a marriage of the warm, tangy, sweet blueberry balsamic sauce is a match made in heaven.

This is quite self-indulgent looking, yet fruity, bright and cool dessert. Using balsamic to build this sauce provides the whole amount of sweet and zing to the panna cotta. I am very happy it turned out so perfectly to what I have planned to create and explore that I decided to share it. Let’s cook!!!!


250 g black rice
50 g sugar
3 c water
400 ml coconut milk
1 Tbs condensed milk
1 Tbs yoghurt
1 Tsp vanilla essence
2 Tsp gelatine powder
a pinch of salt
squirt of honey

Blueberry Balsamic Sauce

125 g blueberries, wash and drain
25 g sugar, plus more if necessary
1 Tbs balsamic glaze
3 Tbs lemon juice


Rinse rice and soak in water overnight. Next day, drain and put in a pot with 3 cups water, and a pinch of salt over medium heat bring it to boil, keep stirring about 20 minutes. Once boiling, turn down the heat to a steady low simmer and add coconut milk, condensed milk and yoghurt; cook about 45-55 mins uncovered, stirring about every 10 mins or so to prevent sticking or burning on the bottom. It will get totally thick & creamy.

Add sugar, honey and vanilla, cook until sugar dissolved and mix until well combined. Low the heat and simmer stirring occasionally, until rice is cooked, mixture is creamy, thickened and stir occasionally in between.

Take pot off the heat and let cool about 10-12 minutes to room temperature. Then sprinkle gelatine powder in and mix well again. Spoon into serving dishes and smooth the tops. Refrigerate overnight until it set.

The next day make blueberry balsamic sauce. Place the blueberries in a saucepan on medium low. Add sugar, balsamic glaze and juice. Reduce heat to low. Using a wooden spoon, gently stir so the blueberries are evenly coated. It will start to give some juice. Bring to a gentle simmer about 8-10 minutes, stirring occasionally.

Using a potato masher, gently press blueberries so they break apart. Check and taste and add more sugar if necessary. Continue to simmer on low, stirring occasionally for about 5 minutes, until the sauce thickens and coats the back of a metal spoon. The sauce should be pourable, with chunks of blueberries still visible. Turn off the heat and set aside to cool off completely. Pour into a jar and can store in fridge for up 5-7 days.

Before serving, spoon 3-4 Tbs of blueberry balsamic sauce on top of black rice panna cotta. Then cut banana into pieces and place it on one side of the sauce. Next spoon some chunks of blueberries over sauce and drizzle some sauce on banana. Enjoy!!!

Note: You can use sour cream or thickened cream. You can add fava, peas, spinach, or kale to make green panna cotta instead of black rice. Or you can make your own choice of panna cotta.