Black rice pudding

Ingredients

1 cup	Rice, glutinous black rice (Main)
4 cups	Water
50 g	Palm sugar, or whole cane sugar
1 pinch	Sea salt

Coconut cream topping

1 can	Coconut cream, 400g (Main)
1 pinch	Sea salt
1 tsp	Lemon juice
½ cup	Mangoes, pineapple or pawpaw, diced, optional
1 Tbsp	Arrowroot

Directions

1. Wash and rinse black rice in a sieve. Place in a saucepan with 1 litre of water. Leave to soak for at least 4 hours or overnight.
2. Place in a saucepan with drained rice and water over medium heat and bring to a boil.
3. Cover with a lid and turn heat to low. Simmer for about 45 minutes, stirring occasionally, until almost all water is absorbed, the rice should now have a creamy texture - like a pudding.
4. Add sweetener and sea salt to hot rice. Stir well until sugar has dissolved. Spoon rice into small bowls.
5. To make topping, put coconut cream, salt, lemon juice and arrowroot in a small saucepan over low heat and stir to combine. Slowly bring to a boil.
6. The mixture should thicken slightly.
7. To serve, pour topping over black rice. Garnish with diced fruit.

   * Black rice has a delicious creamy texture and an exotic, earthy flavour. The rich, white coconut cream topping is a perfect complement to the sweetened rice. This may be eaten warm or cooled, and leftovers will keep in the refrigerator for several days.