I received 500g of wholemeal black rice from my sponsor, Alce Nero, a few days ago. I had been wondering what should I do with it. To be honest, I had never eaten black rice before; I had, however, eaten black glutinous rice before. As I research further, they are not the same:Black rice is also called Forbidden Rice or The Emperor's Rice.
It is originated from a single crop in China many millenniums ago during the Ching and Ming dynasties. Forbidden Rice or The Emperor's Rice was only grown, harvested and cooked only the emperors. It is rumored that rice helps in longevity, vitality and health. Many millenniums have passed and these grains of rice become available for everyone. As I read Alce Nero's box, it read that these grains of rice were introduced by China to Italy in 1997. Whew! That's a lot of history!
While on the subject, Alce Nero have a wide range of organic products, from pastas to tomato sauces to jams and even honey. If you are residing in Singapore, you can visit their range of products here or you can head down to NTUC Finest Organic Section. You can also order online via: Healthy Gourmet. *Purchase ANY 2 Alce Nero products and stand a chance to win a staycation at the Siloso Beach Eco Resort in Sentosa - two nights at the Roof Garden Suite worth $1,050! The contest ends 30 June.* If you are not residing in Singapore, you can check out Amazon.
During my research, I found loads of black rice recipes. In the end, I decided to go on a dessert route and made this wonder black rice pudding. The taste really reminds me of Pulut Hitam. But, the texture is completely different; this really taste like your typical white rice. Perhaps I should experiment cooking this black rice in a rice cooker in the near distant future. In the meantime, why don't you give this recipe a try. Oh, did I mention that this is 100% vegan as well?
Alce Nero's Organic Wholemeal Black Rice, 1/2 Cup
Water, 1 Cup
Coconut Milk Preferably Organic, 1/2 Cup + More For Garnishing
Sea Salt, Pinch
Palm Sugar / Gula Melaka, 1.5 TBSP Adjust To Preference
Papaya Finely Diced Preferably Organic, For Garnishing
Toasted Coconut Flakes Preferably Organic, For Garnishing
Palm Sugar Syrup / Gula Melaka Syrup. For Garnishing
Wash Alce Nero's black rice in a bowl of water until the water turns blackish.
Strain and rinse under running water.
Return black rice into the same bowl and repeat the process.
Transfer the washed black rice into a sauce pot.
Add water, coconut milk, salt and sugar.
Stir to combine well.
Bring the heat up to medium-low and cook on a gentle simmer.
Cover and cook for about 30 mins or until the rice is tender and the liquid has almost evaporated.
Check and stir occasionally to prevent burning.
If the liquid evaporates before the rice is cooked and tender, add more water, 1/4 cup at a time.
When you press a grain of rice, it should smashed easily.
You can serve this hot or cold and serve this how ever you desired.
I prefer mine cold. I transferred into a serving glass and set aside in the fridge until chilled.
I drizzle some more coconut milk over the rice pudding.
Garnish with papaya, coconut flakes and a light drizzle of palm sugar syrup.
*To toast coconut flakes, transfer into a skillet over medium heat and toast until lightly browned.
To make palm sugar syrup, transfer 200g of palm sugar, 60g of water and 2 pandan leaves (tied into knot) into a sauce pot. Cook until the sugar has completely dissolved. Pass it thru a fine strainer. Discard any residue.*