Coconut Thai Black Rice

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Though out my life I have fought routine, the standard. I chose to revolt against the norm through my clothes, the music I listened to, the way I wore my hair. I would back away from anything or any one that was leading me down a conventional path.

But nature and therefore life, is about balance.

I began to notice the patterns to my life that had become routine. Unknowingly. Balancing the revolt.The uniforms I would wear, although outrageous had become just that a uniform. Food had become routine, dished up the same way, at the same time everyday, like a canteen hall.

And so eyes open, light shining, it’s time to shake that up too.

I have loved black rice for many years, first indulging when at cookery school. Our subject was Asian cuisine and although it barely resembled anything remotely authentic, I did learn a lot. Jackie, (although I doubt very highly that that was his name, only a western-ised reference for himself) my small, blond hair tipped wearing Thai friend who barely spoke English, but would scoff at the teachings of my extremely European English accented older teachers. It was from Jackie I learnt Pad Thai, and Poh and about Sticky Black Rice.

You had to Concentrate if you wanted to learn, Jackie moved with speed and precision. Blink and you could miss a vital ingredient or step to a recipe. But black rice was different. It was slow and steady. And the result was deliciously comforting. And it has been one of my favourites since.

So in my attempt to revitalise my breakfasts, to shift from routine I have been incorporating the comfort of this black rice. Thai black rice is a very whole food, containing more of the rice grain that brown rice and therefore containing more nutrition. You can find Thai black rice from Asian grocery stores (where I got mine) or online.  It can be made ahead of time for morning convenience, including the super popular prepackaged gab and go jars (that seem to be consuming my Pinterest feed). I have kept with a very simple and Thai inspired flavour base, but feel free to add and play. A pumpkin spiced flavour with maple syrup would be amazing, or a Christmas inspired cherry, anise and orange.

I have chosen to soak my rice before I cook it for 2 reasons, the first is it reduces the cooking time significantly and the second is that it helps to break down phytic acid from the rice, therefore making it easier to digest and to help you body absorb the nutrients, bioavailable as it is called.

So it is a start, to mix up my breakfasts, to add nourishment. Enjoy.

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Coconut Thai Black Rice

  • Servings: 4
  • Time: prep 5 mins cooking 1 hr
  • Difficulty: easy
  • Print

1 cup Thai Black Rice
3 cups Water
1 400g Can Coconut cream
1/4 cup coconut sugar
1 kafir lime leaf
1 tsp Vanilla extract
Fruit (optional serving)

 

Cover the 1 cup of black rice with plenty of water and leave to soak for at least 4 hrs or preferable over night.

Once soaked, drain and rinse.

 

Slow cooker instructions:

Place into a slow cooker with 3 cups of water, set to low and leave for 3 hrs or until all the water has been absorbed.

Add the coconut cream, kafir lime leaf, vanilla extract and coconut sugar and stir to combine. Leave for 10 minutes for the flavours to meld and for the liquid to thicken slightly. I leave the lid off for this.

Once cooked remove kafir lime leaf and either serve hot with your choice of toppings or cool slightly and refrigerate to serve cold with a selection of fruits and seeds.

 

Stove top instructions:

Place the soaked rice into a sauce pan with 3 cups of water and cook on medium low until all the rice is absorbed.

Add the coconut cream, kafir lime leaf, vanilla extract and coconut sugar and stir to combine. Leave for 10 minutes for the flavours to meld and for the liquid to thicken slightly. I leave the lid off for this.

Once cooked remove kafir lime leaf and either serve hot with your choice of toppings or cool slightly and refrigerate to serve cold with a selection of fruits and seeds.

 

Notes:

Thai black rice can be found at Asian grocery stores or online.

Coconut Sugar can be substituted with any other sugar of choice including syrups. I chose to use coconut sugar for 3 reasons, I had it on hand, I wanted to up the mineral content of the meal and I wanted to keep to similar flavour profiles.

 

 

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4 thoughts on “Coconut Thai Black Rice

    • I love learning about new ingredients. It’s a very wholesome grain. If you can’t find Thai black rice you could always substitute with Thai sticky rice (the more processed white rice version of the black rice)

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