Black rice with mango and coconut creamPrint Recipe
400g black glutinous rice, soaked in plenty of water overnight
100g pandan leaf (10 large leaves), tied in a knot (or 1 vanilla pod, halved lengthways and seeds scraped)
1 medium mango, peeled and diced into 2cm cubes (200g)
2 medium bananas, peeled and sliced into 1cm thick pieces (150g)
120ml coconut cream
coarse sea salt
Palm sugar syrup:
200g palm sugar, coarsely grated if starting with a block
80g pandan leaf (8 large leaves) (or 1 vanilla pod, halved lengthways and seeds scraped)
Although black glutinous rice was a staple of Scully’s childhood breakfasts, it was Yotam who got hooked on the rice during his travels in Malaysia. The rice is, contrary to what its name suggests, a very deep burgundy colour and gluten-free. It tastes nutty, looks striking and has a texture which is both starchy and slightly al dente at the same time, with each grain retaining its identity when cooked.
For the best results, soak the rice overnight and stir often while it’s cooking to help release the starch and increase its creamy softness. The widely available Nerone Italian black rice works fine but, really, it’s the South-east Asian black glutinous variety you should be seeking out.
Pandan leaves are used widely in both sweet and savoury South-east Asian cooking, infusing dishes with a coconutty, almost grassy, fragrance. You’ll have to go to a specialist Asian food shop to find them, but if you do, you’ll be rewarded with a big bunch which you can freeze for future use. They can be substituted with a vanilla pod – slit open and seeds scraped.
(p 245, NOPI The Cookbook)