Читать книгу Enjoy: New veg with dash - Nadine Abensur - Страница 18

A favourite breakfast at home, this recipe was given to me by my friend Lesley, who co-owns Red Ginger, a gorgeous Asian food and homewares emporium in Byron Bay. Lesley is one of the most effortlessly elegant women I know and this rice pudding, traditional though it is, bears her hallmark.

SERVES 4–6

200g black rice

100g palm sugar

about 1 litre water

a pinch of salt

seeds from 4 cardamom pods, or 4 pandanus leaves

grated zest of 1 lemon or lime

300ml coconut cream

3 ripe mangoes, peeled, stoned and neatly sliced

Put the rice, sugar, water, salt and cardamom or pandanus leaves in a large pan and bring to the boil. Reduce the heat right down to a whisper, cover with a lid and let the rice simmer away for 45 minutes, stirring regularly. Then turn the heat up and, stirring continuously, cook for another 15 minutes at least, until it’s a lovely, sloppy, creamy mixture with separate grains. Stir in the lemon or lime zest and transfer to serving bowls. Top with the coconut cream and the mango, sliced out of the 2 plump, juicy cheeks that you have cut from either side of the stone.