Lockdown again. I am not going to let this lockdown spoil my day and appetite. Got some leftover strawberries, blueberries and black rice. I am making myself a dessert to finished off the last bit of fruits.
Strawberries are supposedly to be antioxidant healthy. Got to have some colour in for black rice looks dull. I know glucose syrup is not good well once awhile in moderation is ok.
My pudding is eaten cold as I like it cold. It’s beautiful, healthy, a bit crunchy texture not too sweet and delicious. Glad to find these highball glasses on sale. Decided to use it for a change. Let’s cook!!!
1/2 c black rice, soaked overnight
1 1/4 c water
165 ml coconut milk
2 Tbs glucose syrup
1 Tsp vanilla essence
200 g strawberries, puree with a bit of water
a pinch of salt
a pinch of nutmeg (OPT)
water, if needed
I have soaked black rice for two days. You can soak it overnight. I read somewhere it help cut cooking time down. Drain and wash a couple of times. Then place rice with water in a pot over medium heat. Bring it to a boil then reduce heat to low to simmer about 25-35 minutes. Do remember to stir occasionally to prevent it from sticking at the bottom.
By now water would be less, add coconut milk in stir and continue to cook for about 15-20 minutes. Remember to stir occasionally. Now the mixture has thickened add in strawberry puree, glucose and salt. Cook a further 10-12 minutes. If mixture is too thick, add some water. I added some water about 1/8 c as I like it a tiny bit thinner. Now add vanilla and nutmeg, stir well to incorporate.
Turn off hob and let it sit for 5 minutes. Spoon into glasses. Refrigerate for overnight. Before serving cut strawberries and garnish with blueberries. Serve cold. Enjoy it by the fireplace with a glass of sweet wine or dessert wine or coffee.
Note: You can use any fruits you like. You can use honey, molasses, castor sugar, treacle, or dark brown sugar instead of glucose syrup. You can omit strawberries and just use strawberries for garnish.