(Adapted from my book, The Midlife Kitchen)
Mimi and I first came up with the idea for our book The Midlife Kitchen at the Yoga Barn in Ubud (I used to live in Bali and Mimi was a frequent visitor!), eating bowls of this dense, dark rice porridge. Known as ‘bubur injin’ in Indonesia, it has a unique silken texture, combines the glories of sweetness and saltiness, and looks fabulously dramatic, especially when coupled with shards of fresh white coconut and the bright orange of tropical fruit.
KITCHEN TIME: 5 mins prep, 40 mins cooking (plus overnight soaking for the rice)
150g black sticky rice, soaked overnight and rinsed clean
400ml can reduced-fat coconut milk
2 tbsp date syrup
½ tsp vanilla extract
Sea salt (more or less, to taste)
2 tbsp reduced-fat coconut milk
1 mango, chopped (or other tropical fruit)
1 tbsp fresh coconut, grated, or desiccated coconut
PREP TIP: Don’t be put off by the prep required - you can buy black glutinous rice on Amazon, and pre-soaking is not essential, it simply lessens the cooking time. Make plenty, keep it overnight and have it for breakfast the next day too.
METHOD: Place all the ingredients in a saucepan, bring to the boil then reduce the heat and cook gently, stirring often, until the rice is tender, plump and has absorbed most of the liquid – around 30 minutes. Serve warm, with a little extra coconut milk and topped with chopped fruit and coconut.
SERVING TIP: Another lovely way to serve this is with blueberries and fresh figs, or with natural yogurt for a black-and-white combo.
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