Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

Black Rice Porridge in Flower Water with




Source of Recipe


Tea Cozy


Recipe Introduction


Black Rice Porridge in Flower Water with Coconut Cream

This recipe is part pudding, part thick porridge. In Thailand, it is
served with a contrasting coconut cream that is traditionally
salted. The fresh flower water gives it a sweet, exotic fragrance.


List of Ingredients





1/2 cup Thai black glutinous rice
1/2 cup unsprayed honeysuckle flowers, citrus blossoms or fragrant rose petals
1 3/4 cups boiling water
1 1/2 to 2 tablespoons palm sugar or coconut sugar
1 cup frozen thick coconut milk, thawed
4 teaspoons fine rice flour
1/4 teaspoon kosher salt
Rose petals, honeysuckle or lemon blossoms for garnish (optional)

Recipe



Soak rice in warm water to cover by at least 1 inch for from 2 hours
to overnight. Float honeysuckle flowers or the blossoms or petals in
1/2 cup warm water, cover, and let steep at room temperature
overnight.

Prepare a steamer, using a 14-inch wok, a Dutch oven or stockpot.
Place a steaming rack in pot and pour in at least 2 inches of water
(rack should be above water level). Cover and bring to a boil.

Drain rice and place in a wide, shallow bowl. Place bowl on rack in
steamer. Add the 1 3/4 cups boiling water to rice, cover steamer and
cook for 1 to 1 1/2 hours, adding more boiling water to steamer as
needed to keep the water level fairly constant.

When done, rice should be soft, and liquid almost soaked up and a
little creamy. The rice will be a bit crunchy on the outside, but
creamy in the center.

Remove petals from flower water and save for garnish if desired.
Warm soaking water a little, then stir in palm sugar until just
dissolved, adjusting sweetness as desired. Be careful heating the
water, if it gets too hot, it will lose its aroma. Pour scented
water over rice and stir gently. Refrigerate if not serving
immediately.

Coconut cream: Pour coconut milk into a small saucepan and place
over medium-high heat, whisk in rice flour and cook until just
thickened. Stir in salt.

To serve: If rice has been refrigerated, reheat it in a steamer, or
microwave until warm. Spoon rice into bowls and top with 3 to 4
tablespoons of the thickened coconut milk. Garnish with flowers, if
desired.

Serves 4