Here’s the truth. I ate this for breakfast. In Thailand, where this deliciously coconutty (and incidentally vegan and gluten-free) dessert hails from, this is more of a sweet snack.
Honestly, though I would eat this at any time of the day, even dinner. Sometimes breakfast for dinner is exactly what I need, and the lovely folks at Foodie who have sponsored this post, have asked me to share some of my all time favourite Breakfast for Dinner recipes in this kickass slideshow. Check it out!
Check out Breakfast for Dinner
by Sarah Coates at Foodie.com
Back to this sticky rice, though. It is usually served with mango, but it’s not quite mango season here yet, and it’s so good that I couldn’t let that hold me back.
The passionfruit and pomegranate are a gorgeous combo with the coconut scented, lightly sweetened rice. The rice is absolutely delicious, it has all the delicious chewy texture of regular rice pudding as well as this nutty, smoky complexity that comes from the black rice itself.
I have a new found and intense love for passionfruit. With this smoky-sweet, delicious, chewy rice the super fragrant passionfruit is heavenly. But if you can’t be bothered to go to that much trouble, I strongly suggest just drizzling a little coconut cream into a passionfruit half and having at it with a spoon.
That’s for days when you can’t even manage breakfast for dinner. Not even an Epic Breakfast Sandwich. And damn, that’s a tough day. So what’s your ‘I’m-so-tired-I-can’t-even-function’ emergency meal?
- 4oz (100g) black sticky rice
- 2 cups (500ml) water
- pinch of salt
- 1 x 14oz (400ml) can coconut cream
- 2 tbsp brown or palm sugar
- 1 pomegranate, seeds removed
- 2 passionfruits
- Place the rice, water and salt into a medium saucepan and bring to the boil. Turn the heat down to low and simmer for 30-45 minutes, or until the rice is cooked through but still chewy. If need be, add a splash more water.
- Once the rice is cooked through, shake the can of coconut cream well, and add about ¾ of the can to the rice. Add the sugar as well, and then bring back to the boil.
- Cook the rice for a further 20-30 minutes, or until the liquid is reduced, and the rice is sticky and thick.
- Leave the rice to cool to room temperature.
- To serve, divide the rice between four bowls or plates, scatter over plenty of pomegranate seeds, drizzle over the remaining coconut cream, and serve each plate with half a passionfruit.
I have never had black rice before. Looks yummy!
This looks amazing! I haven’t ever had black sticky rice so I think its about time I do! x
I’ve never tried black sticky rice before but it looks pretty interesting – I shall have to give this a try :)
i would totally eat this for breakfast, lunch, or (AND??) dinner!
I grew up in Brazil where rice is for sure a savoury thing…with garlic and oil. This is definitely an eye opener
Love that added sweetness from the pomegranate!
I made rice pudding the other day, and I’ve been eating it night and day since. I love that no one else in my family likes it except my baby. More for me!!!
You really do have a lovely blog. Love everything you come up with.
I love your blog and I know that most of your audience is probably American, but (no malice intended at all) why do the imperial measurements have to come first? I think we’re of a similar age and I never learnt the imperial system at school and cooking and baking measurements were always in cups and grams/ml for pre-packaged items. I know it’s handy for your American readers, but I beg you to stay true to your Aussie roots and put the metric measurements first and the imperial in brackets! P.S. Don’t hate me, I’ll still love your blog even if the imperial measurements come first!
Haha, thanks for the feedback Alice, but my readers are overwhelmingly from the USA! Like, less than 10% Aussie, unfortunately. And I absolutely love anyone who is kind enough to drop by my site and leave a comment (thank you!), but it’s majority rules at the moment.
That’s cool, I thought that would be the case. Have to keep the masses happy!
Come on, like this is any worse than ricotta fritters for breakfast ( I saw this cause I just did that).
Looks awesome, again. well done, lady.
Looks delicious!! :)
I totally need to go to Thailand and eat EVERYTHING! This idea is so cool!
1. Love black rice. 2. Love cooking rice in coconut milk–so delicious. Great idea!
Damn this looks awesome Sarah!!
Looks amazing! Pinned!
I cannot wait to try this. Quick question though: after adding the coconut Milk and bringing it to a boil, do you turn down the heat to low again, or leave it at a low boil?
Good catch Claudia, you do turn it down to low again.
i love this! yes to this. in every way. i have some black rice i’ve been wanting to use, but i wanted to do something rad with it. And now I know what that rad thing will be.
This looks incredible! I’m seriously impressed.
looks amazing! I was wandering if I could do this with wholemeal or white rice and have the same effect? I don’t have any black rice at the moement but want to give the recipe a go:)
Hey Ruth, thank you! And yes, you could totally do this with other kinds of rice – any short-grain white rice would work. Even a short-grain brown rice, but it would require a much longer cooking time. You could perhaps pre-cook some brown rice, and then just finish it off with the coconut and toppings.
Let me know how you go!
ahhh thank you! I will do:) xx