Coconut Thai Black Rice
Ingredients
- 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
Instructions
Rice Preperation
- Cover the 1 cup of black rice with plenty of water and leave to soak for at least 4 hrs or preferably 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 water 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.