A Perfect Pantry
Black Sticky Rice
- PREP TIME
10 min - COOK TIME
30 min - READY TIME
40 min - SERVINGS
4
INGREDIENTS
- 2 cups black, sticky rice, Soaked over-night
- 1.25L of water
- 2 cups white caster sugar
- Pinch salt
CARAMELISED COCONUT
- 200g of coconut sugar
- ¼ cup of water
- 2 cups of coconut shredded, toasted. (fresh if possible)
- 50ml coconut cream
DIRECTIONS
- Rinse the black rice, which has been soaking overnight
- Place black rice, water, salt and caster sugar into the pressure cooker bowl.
- Securely place and seal the lid onto the pressure cooker and ensure the pressure release valve is set to the sealed position. Select the SOUP/CURRY button and then the START/CANCEL button.
- Release the pressure from the pressure cooker by turning the release valve to the venting position. Stir to ensure the liquid has been absorbed into the rice.
- For the caramelised coconut, heat sugar and water until the sugar dissolves. Add coconut and cook until it becomes sticky.
- To serve, spoon rice into a bowl, garnish with caramelized coconut and a drizzle of coconut cream.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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