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Black Rice, Cardamom and Kaffir Lime Risotto Recipe

written by Meg Thompson

vegetarian gluten-free Recipes eatwell

Black Rice, Cardamom and Kaffir Lime Risotto Recipe

Credit: Meg Thompson

Here’s a sweeter style of risotto that combines antioxidant-rich black rice with coconut milk and spices for a comforting treat.

Serves: 2

Ingredients

Method

  • 4 cardamom pods, smashed or crushed
  • 1 small piece cinnamon stick, or ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 kaffir lime leaves
  • 450mL milk of choice (I used half coconut milk, half almond milk)
  • 125g black rice
  • Maple syrup, to taste
  • ¼ cup chopped pistachios
  1. Place cardamom pods in saucepan over medium heat and stir for 1 min until fragrant.
  2. Add cinnamon, nutmeg, kaffir lime leaves and milk and bring to simmer.
  3. Turn heat to low and cook for 10 mins to infuse flavours, then strain and return infused milk to saucepan.
  4. Add black rice and bring to simmer once more.
  5. Turn heat to low, cover and cook for around 20 mins, stirring every now and then to make sure it doesn’t stick.
  6. Taste and add a little maple syrup if needed.
  7. You may need to add a little extra milk if rice needs a little further cooking.
  8. Serve in bowls, top with pistachios and enjoy.




  

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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