This was published 8 years ago
Frank Camorra: black rice pudding with mango semifreddo, a summer sensation
By Frank Camorra
Rice pudding is one of my favourite desserts, it's so comforting and easy to make. I used to stick to the short-grain white version, but then I cooked this black rice recipe and found the coconut flavour and sticky texture very addictive.
If you can't find coconut sugar, dark palm sugar is a good substitute. I sometimes add a pandan leaf while cooking the black rice, before adding the sugar, which adds a lovely tropical note.
Frank Camorra's black rice pudding with mango semifreddo.Credit: Marcel Aucar
Top a bowl of this fragrant rice pudding with mango semifreddo and you have something really special, a summer sensation while mangos are still in season. Again, it's such a simple recipe, the easiest way to make your own ice-cream.
Black-rice pudding
200g black glutinous rice
4½ cups water
180g coconut sugar
Pinch sea salt
200ml coconut cream
1 cup coconut flakes, toasted
Soak the rice for four hours or overnight. Rinse it, put in a pot with the water, bring to a simmer and cook covered for 40 minutes. Add the sugar and salt and continue simmering until the rice is cooked and the water absorbed, about 15-20 minutes. Remove from the heat and stir for a minute or two. To serve, spoon some into a bowl and pour a little coconut cream over the middle. Place a slice of mango semifreddo on top and sprinkle with coconut flakes.
Serves 4
Mango semifreddo
4 egg yolks
160g white sugar
3 tbsp water
2 mangos, peeled and pureed
1 tbsp lemon juice
250ml thickened cream, lightly whipped
Whisk egg yolks in an electric mixer for seven minutes or until pale and thick. Put the sugar and water in a small saucepan and heat until sugar dissolves. Simmer for four minutes or until syrupy, then add slowly to egg yolks, whisking continuously until mixture is cold. Mix mango puree and lemon juice and fold into egg yolk mix. Fold in the cream, transfer to a lidded container and freeze for six hours or overnight until firm. Serve it with the black-rice pudding, or on its own with slices of fresh mango and toasted coconut flakes.
Serves 8
TIP
The black-rice pudding can be made ahead and heated in the microwave before serving.