It’s Friday! Can we start a slow clap to celebrate this as it’s felt like a long week and getting back into the exercise routine after my travel and laziness due to the blistering cold has made me rather sore. It’s hard work getting back into things and routine’s isn’t it?!
Trying to make time for things is always a concept as unusual as ‘where did that bunny come from in the hat?’ magic trick. Where can we just find more time to do everything we need to? My mind is constantly bombarded with ‘I have to do this’ thoughts and yet, people and things while important, can also mean you don’t achieve you achieve something because you didn’t first plan your time
Locking oneself away for a weekend is almost like a dream just to feel a little relieved, or at least that is what I’m considering doing just to get in touch with my writing side and actually finish this last edit of my book, yes, I’m still working on this book I completed some time ago. Writing a book or finishing a painting is never really a difficult thing, but those are the shove to one side type of tasks that get left to later. But how much later? one asks.
One of the “I’ll do this later” things I had wanted to make since the beginning of this blog, is a recipe that was rarely made by my mother enough growing up as it does take a while. Considering she would make up creamed rice and occasionally add apple probably once a month. It was a special occasion when she would intend to make this dish, as black rice is a food that teaches or requires patience. It takes a while to cook, but when you serve it with coconut and sliced banana’s it’s a form of deep purple perfection and the rice has a nutty flavour that will surprise you if you have never tasted it before.
I would love to hear and see your attempts if you’ve never had black rice before. Regardless, I hope you have a great weekend.
Black Rice Pudding
1 cup black rice
350ml whole milk
1/3 cup superfine/caster sugar
1/2 cup desiccated coconut
1 large banana, sliced
Place the black rice in a pot and cover with water on low to medium heat, cook for 45 minutes, stirring and adding more water as necessary.
Once slightly soft, add enough milk to cover, along with half the sugar and continue cooking, partially covered, stirring intermittently to avoid burning or sticking to the base of the pot. Add more milk and the remaining sugar allow to simmer until fully cooked and creamy, this will take approximately 20 further minutes.
Spoon the rice into bowls and sprinkle over the coconut and top with the sliced banana.