I've had a big commission to finish this week, writing a good chunk of a gluten free recipe book. I've found it really challenging and not necessarily within my comfort zone, though it is these projects that push my food slightly further. My food ventures into new seasons using palettes and flavours that I haven't tasted before and in some ways, I feel invigorated.
This recipe for a Black Rice Pudding was stunning in both taste and appearance. It was delicate and would sit pretty on a breakfast table.
Black Rice Pudding with Raspberry, Rose & Pumpkin Seed
150g black rice
1 large ripe banana
100ml almond milk
2 tbsp agave syrup
1 tsp vanilla essence
1 tbsp. lemon juice
8 tbsp natural yoghurt
1 tbsp. dried rose petals
30g Pumpkin Seeds
1 Make the rice. On a high heat in a medium sized saucepan place the black rice, cover with water and bring to the boil. Once boiling reduce the heat and cook for 40-45 minutes, until just tender. Drain and allow to cool.
2 Blitz the banana, milk and ½ the agave syrup in a blender along with ½ of the cooked rice. Stir through the remaining rice and set aside.
3 Separately blend the raspberries, remaining agave and lemon juice to form a smooth consistency.