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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.
Serves 4


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.