Sticky Black Rice Dessert Recipe
A recent study found that the antioxidant content of black rice was about six times higher than brown or white rice. Just as importantly, it’s so pretty and crazy delicious!
Sticky Black Rice Dessert Recipe
This gorgeous plant-based dessert looks and tastes amazing.
Servings
4
Prep time
Cook time
Recipe
GF, VG
Ingredients
- Rice
- 1 cup black rice
- 2 cups coconut milk
- Sweetener of choice, to taste
- Roasted Rhubarb
- 1 bunch rhubarb, stalks trimmed and cut into 3–4cm batons
- 4 tbsp sweetener of choice
- 1 tsp vanilla bean paste
- 2 tbsp orange juice (optional)
Method
- Preheat oven to 180ºC.
- Place the black rice and coconut milk in a saucepan and bring to the boil.
- Reduce heat to a bare simmer and cook, covered for 35–40 mins or until softened.
- Sweeten to taste using preferred sweetener (I used a few drops of liquid stevia).
- If required, add a touch of extra coconut milk to bring the rice to a lovely creamy consistency.
- Toss the roasted rhubarb ingredients together in a bowl, then spread out in a single layer on a baking tray and bake for 10–15 mins.
- Serve the rice with a luscious dollop of coconut yoghurt and rhubarb on top.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
