Sticky Black Rice Dessert Recipe
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.
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