Here’s a sweeter style of risotto that combines antioxidant-rich black rice with coconut milk and spices for a comforting treat.
Serves: 2
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Servings
Serves: 2
Prep time
Cook time
Recipe
Ingredients
- 4 cardamom pods, smashed or crushed
- 1 small piece cinnamon stick, or ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 kaffir lime leaves
- 450mL milk of choice (I used half coconut milk, half almond milk)
- 125g black rice
- Maple syrup, to taste
- ¼ cup chopped pistachios
Method
- Place cardamom pods in saucepan over medium heat and stir for 1 min until fragrant.
- Add cinnamon, nutmeg, kaffir lime leaves and milk and bring to simmer.
- Turn heat to low and cook for 10 mins to infuse flavours, then strain and return infused milk to saucepan.
- Add black rice and bring to simmer once more.
- Turn heat to low, cover and cook for around 20 mins, stirring every now and then to make sure it doesn’t stick.
- Taste and add a little maple syrup if needed.
- You may need to add a little extra milk if rice needs a little further cooking.
- Serve in bowls, top with pistachios and enjoy.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
