A Perfect Pantry

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

1. Rinse the black rice, which has been soaking overnight
2. Place black rice, water, salt and caster sugar into the pressure cooker bowl.
3. 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.
4. 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.
5. For the caramelised coconut, heat sugar and water until the sugar dissolves. Add coconut and cook until it becomes sticky.
6. 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

• Kambrook Pressure Express Pressure Cooker
• Pressure Express Digital Pressure Cooker