1 cup glutinous black rice
1 pandan leaf, tied in a loose knot
1 vanilla pod (or 1 tsp vanilla extract)
1 tsp sea salt
200g grated palm sugar, plus 1 ½ tbsp extra
Salted coconut cream
400ml coconut cream
2 tsp salt
1 pandan leaf
For garnish
Toasted coconut to serve
Coconut ice cream or seasonal fruit
Micro basil herbs
1. Soak the rice in a bowl of water for a minimum of one hour. (If you have time, you can soak the rice overnight to make it even easier to cook.)
2. Place the rice and water into a large heavy-based saucepan – making sure there's enough water to cover the rice by approximately ten centimetres.
3. Add one pandan leaf, vanilla and salt and bring to the boil.
4. Reduce to a simmer and cook uncovered. When half the water has reduced, add 200g of sugar. Once most of the water is absorbed or evaporated, the rice is cooked. If the rice is still hard, you might need to top up the water and keep cooking. The texture should be similar to soft brown rice.
5. When the rice is cooked, stir in the remaining palm sugar and continue to simmer over a low heat until the sugar is dissolved and the mixture is thick and glossy. Remove the pandan leaf.
6. In the meantime, place the coconut cream, salt, and remaining pandan leaf into a small pot and bring to the boil. Set aside, remove the pandan leaf and chill in the refrigerator.
7. To serve, place the rice into bowls and top each bowl with salted coconut milk and seasonal fruit or coconut ice cream.
Serves 4
1 cup glutinous rice (available in supermarkets and Asian grocers)
1 cup coconut milk
1 cup of caster sugar
2 pinch of salt
1 ripe mango, peeled and cut into slices
1 tsp sesame seeds
1 tbsp of coconut milk, for garnish
1. Place rice in a bowl of cold water and soak for at least five hours (or overnight). This will remove excess starch. Rinse and drain well.
2. Place the rice in a heatproof bowl and steam in a steamer, over medium heat for about 25-30 minutes. When the grains are soft, the rice is ready. Turn off the heat and leave the rice in the steamer.
3. In the meantime, heat the coconut milk, sugar and salt in a pot. Turn off the heat before it comes to a boil. The sugar should be completely dissolved.
4. Remove the sticky rice from the steamer and place into a larger bowl. Pour the coconut milk mixture onto the rice and stir to combine.
5. Cover the bowl and let the mixture stand for about 15 to 20 minutes.
6. To serve, place sticky rice in a new bowl and top with fresh mango slices, a sprinkle of sesame seeds and a splash of coconut milk.
Tip: The sticky rice can also be served with a side of coconut ice cream and toasted coconut shreds.
Serves 4
2 cups jasmine rice
3 lemongrass stalks
1 bay leaf
Salt
3 cups water
1. Rinse and drain the rice. Repeat until the water runs clear.
2. Using a mortar and pestle, lightly pound the lemongrass stalk.
3. Transfer the rice, lemongrass, bay leaf, water and salt to a saucepan.
4. Cook over a medium heat, covered, and bring to a boil. Once the water has been completely absorbed, reduce to a low heat and let this steam for eight minutes.
5. Fluff the rice gently using a fork and serve.
1 ½ cups coconut milk
1 ½ cups water
1. Rinse and drain the rice. Repeat until the water runs clear.
2. Transfer the rice, pandan leaf, coconut milk, water and salt into a saucepan.
3. Cook over a medium heat, covered, and bring to a boil. Once the liquid has completely absorbed, reduce to a low heat and let the rice steam for eight minutes.
4. Fluff the rice gently using a fork and serve.
Serves 4
3 cups uncooked white rice, washed
1 ½ cup of coconut milk
3 cups water
1 lemongrass stem, crushed
3cm fresh turmeric piece, grated
¼ tsp turmeric powder
Pinch of salt to taste
1. Rinse and drain the rice. Repeat several times until the water runs clear.
2. Place the washed rice into a saucepan along with the coconut milk, water, crushed lemongrass stem, grated turmeric and turmeric powder and salt to taste.
3. Cook over a medium heat, covered, and bring to a boil. Once the liquid has completely absorbed, reduce the heat to low and let this steam for eight minutes before serving.
Serves 4
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