I feel like there are no real reasons to write words on this post apart from the ingredients and method themselves because I imagine the pictures do the talking, however I will force myself some description… If I must.
I made this black sticky rice bircher after I spotted a similar version served at a stunning new eatery Nora in Carlton, Melbourne.
It’s coming into Summer in Melbourne so I wanted to couple the rich earthy flavour of the black rice with light, fresh, tropical flavours and as we planted a lot of edible flowers in our garden this season, they make the perfect garnish, that is almost too pretty to eat (but of course, we did).
Black rice is much more nutritious than white rice too.
A spoonful of black rice bran contains more health-promoting anthocyanin antioxidants than are found in a spoonful of blueberries, but with less sugar and more fibre and vitamin E antioxidants,” says Associate Professor Zhimin Zu from Louisiana State University.
Anthocyanin antioxidants can help fight cancer, heart disease and other diseases. source
Rice is more gentle on the stomach than wheat and is gluten free. To allow a much more easily digestible rice, I recommend you soak the rice overnight to release the enzyme inhibitors. You may not feel the difference, but your tummy will have a much more gentle experience with rice in general when it’s soaked prior to cooking.
You will need to use less cooking liquid if you soak the rice beforehand.
This beautiful breakfast black rice bircher is topped with diced chunks of paw paw.
Paw Paw fruits provide the following benefits, which has some hailing them as a “newly discovered superfood” despite its long history of use:
–High levels of antioxidants, says one Ohio State University study- similar to cranberries, cherries
-20 times the Magnesium of apples, bananas and oranges
-As much as 70 times the Iron as the above fruits
-More Vitamin C than Oranges
-Excellent Source of Amino Acids
-Very Easy to grow Without Chemicals as opposed to many other fruits
-Strong Anti-Parasitic Properties. source
If you are also interested in getting some edible flowers in your kitchen garden then I have found a fantastic list here that will help you get started. I eat with my eyes first and I am in love with the dainty colour and prettiness of adding edible flowers to our sweet dishes.
Sticky Black Rice Bircher Pudding
- 1 cup of black rice
- 1 1/2 cups (or one whole can) of full-fat coconut milk
- around 2 cups of water (or one cup for soaked rice)
- pinch of sea salt
- 1/2 tsp mixed spice (or cinnamon, or nutmeg – ground)
- 1 tbs maple syrup or 2 of rice malt syrup (you can substitute good raw honey into this also)
- fresh paw paw chunks, or fruit of your choice
- Topping – toast some shredded coconut and slivered almonds in a small saucepan and mix with diced pistachios (or you can experiment with toppings of your choice)
- Edible flowers if you have some
- Drain the rice if you’ve had it soaking and add to a medium saucepan over low to medium heat with the can of coconut milk, mixed spice and maple syrup.
- Bring to the simmer and stir until the coconut milk is nearly all absorbed, then slowly add the water in half cups at a time and continue stirring every five minutes at a simmer until nearly all absorbed. Continue in this way until the rice is cooked through (black rice will still have a bit of bite in it when cooked as the outer shell is tougher. It does not go gluggy as easily as white rice).
- Add a pinch of se salt and stir. Spoon into bowls and top with fresh paw paw, toasted coconut and almonds, pistachios and edible flowers.
Seriously, this is amazing and would also be fabulous for a fancy dessert at your next dinner party.