Black Sticky Rice with Roasted Coconut ‘Nice-Cream’

Happy week-end ! I honestly can’t believe Saturday is here already! This week has totally flown by and I have to say, I feel like I’ve accomplished nothing. It’s such a terrible feeling. I’m going to blame it on the crappy, cold weather we’ve endured all week / all month. I don’t know about you guys but winter tends to have that effect on me. It completely demotivates me and leaves me doing a lot of procrastinating and very little work. The moment a hint of sun comes shining through the window, my whole outlook changes and I’m ready to take on the world. Perhaps I should be living somewhere in the south of France instead of Paris. Any who, I love Paris so I’m just going to have to find a way to motivate myself until spring arrives – maybe upping my coffee intake will do the trick.

Today I’m sharing with you guys a recipe I love: Black Sticky Rice with Roasted Coconut ‘Nice-Cream’. If you’re unfamiliar with black sticky rice, you might be surprised by the texture and flavour. It’s far less creamy than a classic rice pudding and with a much nuttier taste. Health-wise, you’ll be happy to know that black rice has many health benefits including high levels of antioxidants, the ability to reduce cholesterol and detoxify the body, plus it’s great for digestive health. What more reason do you need to indulge in this Black Sticky Rice with Roasted Coconut ‘Nice-Cream’! Even the “nice-cream” is healthy. It’s simply blended coconut milk, frozen banana and roasted coconut flakes. So easy and so tasty.

If you try this recipe, make sure to leave me a comment and let me know what you think.

Black Sticky Rice with Roasted Coconut ‘Nice-Cream’

Black Sticky Rice with Roasted Coconut ‘Nice-Cream’

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 2

Ingredients

For the rice

  • 160 g of black glutinous rice
  • 350 ml of water
  • 400 ml of coconut cream
  • 3 tbsp of brown or coconut sugar
  • Fresh fruit such as raspberries mango or passionfruit

For the Nice-Cream

  • 2 bananas chopped and frozen
  • 200 g of dried coconut flakes
  • 300 ml of coconut cream
  • 2 tbsp of maple syrup

Instructions

For the rice

  • In a saucepan, over low/medium heat, bring the rice and water to the boil. Turn down the heat and slowly simmer until almost all the water has been absorbed (roughly 20mins). Add 250ml of the coconut cream and the sugar and continue to cook until all the cream is absorbed. Remember to stir regularly so it doesn’t stick to the bottom and burn. Remove from the heat and allow to cool to room temperature.

For the Nice-Cream

  • Preheat the oven to 160°C. Sprinkle the coconut flakes onto a baking tray and bake for 10mins or until nice and golden. Allow to cool.
  • Blend all ingredients together until smooth and creamy. Pour into a container and place in the freezer for 20 minutes to firm up.
  • To serve, place the rice in a bowl, top with fresh fruit and a big scoop of nice-cream.
  • Any excess rice can be stored in the fridge for several days.

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