How To Cook Thai Black Rice Pudding (Using Thai Riceberry) скачать в хорошем качестве

How To Cook Thai Black Rice Pudding (Using Thai Riceberry)

Hey everyone, here is my version of Thai rice pudding using Riceberry. The riceberry is cooked in advance and then warmed through with black sesame milk infused with orange zest and star anise. You can sweeten with a little honey or maple syrup. Gently simmer for 5-6 minutes and serve with fresh mango, pistachio, blueberries and coconut chips. You can make this with any black or even brown rice. It makes a nourishing breakfast or Asian style dessert. Black rice pudding can be served warm or chilled, bot are equally as nice. For this recipe I used Black Sesame Milk from Sesamilk, Thailand. It's a very nutritious and sugar free plant milk. http://www.sesamilkfoods.com/ Here is the full recipe and method. Power to the plants and let's celebrate beautiful healthy ingredients. Happy cooking my friends. INGREDIENTS: To pre-cook the black Riceberry: 100 g Black Riceberry 250 ml Water To make the porridge: 250 g Riceberry cooked 200 ml Plant milk - black sesame 1 each Orange zest peel x1 1 each Star anise 1 pinch Pink salt 30 g Maple or honey To garnish 1 each Mango diced 20 g Pistachio 40 g Blueberries 10 g Coconut chips 40 g Almond butter optional 50 ml Black sesame milk METHOD: To pre-cook the black Riceberry: Cook the black Riceberry in a rice cooker or as per packet instructions. I cook Thai black Riceberry 2 parts water to 1 part soaked rice. If you are using Chinese forbidden black rice or another wild rice it may take a little longer to cook. The aim is to have a nice batch of black Riceberry pre-cooked. (Arranging this is probably the most challenging aspect of this recipe!) You can pre-cook a nice big batch, it can be used in stir-fries or salads also. To make the black rice porridge: Add the black sesame plant-milk or your chosen milk to a saucepan. Put 1 star anise and 1 peel of orange in the milk along with a pinch of salt. Turn on to low heat and bring to a slow simmer for 2 minutes to infuse the aromatics. Next, in with the cooked black riceberry, you can leave the aromatics in and take them out later. Gently warm through and cook out the porridge for 5-6 minutes, stirring throughout. It's important to cook gently and slowly to allow the black rice to absorb the milk and for the liquid to reduce slightly to give a nice consistency. If it's getting a little think, you can add a few more splashes of water or plant-milk. Add sweetener and stir in. Have a taste and adjust seasoning. Add more sweet, spice or a pinch of salt. And that's it! Your black rice porridge is ready to serve. Transfer the black rice porridge to 2 serving bowls. Top with diced mango, blueberries, pistachios and coconut chips. Pour over another shot of sesame plant-milk just before serving OR serve with the extra shot on the side for your guest to pour. Adding the extra shot of plant-milk helps lighten everything up and makes it easier to eat FULL BLACK RICE PUDDING POST & RECIPE ▶ https://holisticchefacademy.com/black... SUBSCRIBE TO HOLISTIC CHEF ACADEMY ▶ https://holisticchefacademy.com/newsl... ✚ FOLLOW JAMIE ✚ Instagram:   / the_holistic_chef   Pinterest: https://www.pinterest.co.uk/the_holis... Facebook:   / theholisticchef   Linkedin:   / jamieraftery   ✚ Eat 2 Thrive Plant-Based Recipe E-Book ✚ https://gumroad.com/holisticchefacade... 35 wholesome and delicious plant-based vegan recipes everyone can enjoy. 7 - Breakfast Recipes 7 - Lunch Recipes 7 - Dinner Recipes 7 - Snack Recipes 7 - Juice Recipes 15 ''Kitchen Essential'' Bonus Recipes