Chef at Demuths, Helen Lawrence prepares a delicious Indonesian pudding of sticky black rice with coconut milk and fruit for Taste of Bath
1. Soak the black rice for 12 hours. Rinse it and place it in a saucepan with the water, sugar and the vanilla pod. Bring to the boil and then simmer, uncovered, for 1 hour or until the rice is soft and all the water has been absorbed. The rice pudding should be thick and glossy.
2. To make the coconut cream, heat the coconut milk, coconut cream and sugar together, until the sugar has dissolved.
3. To serve, fill a bowl with warm black rice pudding and top with hot coconut cream. Finish with seasonal fruit and sprinkle with toasted coconut.
Recipe © courtesy of Helen Lawrence at Demuths
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