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Black Rice Porridge with Coconut Cream

My best friend Clara made this for me once during university, after having eaten a version of this at Nopi in London. Somehow the nutty flavour of the black rice with the warm creamy coconut has stuck with me ever since. So here is my version, for when you want something indulgent and delicious on a cold and grey morning.

What you need

Enough for 2 generous portions:

‍

1 cup black rice (soaked overnight)

1 tablespoon of coconut oil or other oil/butter

1 small chunk of ginger, finely chopped

1 can of coconut milk (Coconut Milk from a Carton also works, the flavour won't be as intense though)

1-2 cups of water

‍

Toppings:

Any fruit you like really, I have to say that mango with this would be delicious but also banana or pomegranate works a treat.

Dried Coconut Flakes

Any other seeds or nuts you think will work - I added almond meal and sesame seeds

Method

  1. Start by blitzing up your rice in a food processor/blender for a few seconds - breaking grains open makes them soften more quickly and creates a creamier consistency, however this step isn't essential.
  2. Fry your ginger in (coconut) oil for a few minutes in a small pot, then add your rice and fry for another few minutes until the rice starts smelling like oil & ginger and/or the bottom of the pan starts to brown.  (if you aren't a fan of ginger, just leave it out)
  3. Add your liquids - how much coconut milk you already want to add at this step is entirely up to you but I would suggest to add 2 cups of liquid at first, then another third one later on. (I usually do half coconut milk half water, as the rice-coconut milk combo can get quite heavy) Make sure to reserve the thicker coconut cream from the top of the can to add later on. Cook for 30-40 minutes and add more liquid as required.
  4. Once the Congee has reached your desired consistency, take the pot off the stove.
  5. You can either add the coconut cream just like that or if you want to go a little bit extra (I usually do), warm up the cream and then whip it so it forms a creamy sauce to pour on top.
  6. Assemble the rice in your bowls, then add the cream & toppings. Enjoy straight away.

Also good this season

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