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Sticky Black Rice with Ginger Syrup


I always sit up and take notice when a cafe breakfast menu offers something over and above the usual eggs/bacon/pancakes and muesli choices. I’d much rather be able to choose an alternative to my at-home offerings. This sticky black rice dish was inspired by a delicious recent weekend breakfast out.

We’re big rice fans, I don’t think we’ve ever eaten a rice dish that has been disappointing, no matter the country of origin, or flavour profile, we love every variety. Thai sticky black rice is textural treat with a mild nutty flavour. It’s a particular favourite, sort of like rice pudding without the calories. It seems natural to add ginger, lime, coconut and tropical fruits on the side, natural companions to black rice which fit both our weather and our mood.

The preserved ginger in syrup is simple to prepare and I think, is the making of this dish. It ties all the delicious elements together into a special breakfast treat.

Sticky Black Rice with Ginger Syrup

the rice:

250g Thai sticky black rice

2 tablespoons brown sugar

2 teaspoons sea salt

preserved ginger in syrup:

60g fresh root ginger, peeled

100g castor sugar

1/2 cup water

2 tablespoons of lime juice

 

Soak the rice in cold water overnight.

Drain the rice, place in a medium saucepan that has a tight fitting lid.

Add 1 1/2 cups of cold water to the pot.

Bring the water to the boil, cover the pan tightly and reduce the heat the the lowest setting.

Steam the rice for 30 minutes.

Turn off the heat and let the rice rest for 10 minutes without disturbing the lid.

At this stage all the water should have been absorbed.

Add the sugar and salt to the rice and stir through with a fork.

Serve warm or at room temperature.

 

preserved ginger in syrup:

Peel the ginger and slice it very finely on a mandolin.

Place the ginger slices, sugar and water in a small saucepan.

Bring to the boil, stirring continuously until the sugar has dissolved.

Reduce the heat and simmer the ginger for 40 minutes or until it’s transluscent.

Stir in the lime juice.

Serve the rice with sliced banana, a dollop of coconut yoghurt topped generously with ginger and syrup.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

24 comments on “Sticky Black Rice with Ginger Syrup

  1. Pingback: My Top Ten Recipes for 2015 | Please Pass the Recipe

  2. Gather and Graze
    November 23, 2015

    The black rice is so beautiful and dramatic on the plate, Sandra. A beautiful alternative for breakfast and yes… perfect for your climate.

    Like

    • ladyredspecs
      November 23, 2015

      Sticky black rice makes a really lovely breakfast Margot. I’m cooking it frequently and varying how I serve it, but we both agree the ginger in syrup is a must

      Liked by 1 person

  3. Conor Bofin
    November 19, 2015

    Sandra,
    This looks divine. Very elegant. I would eat it any time of the day.
    Best,
    Conor

    Like

  4. chef mimi
    November 19, 2015

    Very interesting. I’m not sure I would order this on a breakfast menu. But if you say it’s good then I believe you!

    Like

    • ladyredspecs
      November 19, 2015

      Asians eat all sorts of amazing things for breakfast, i’ve taken to their eclectic tastes, it suits our climate..

      Like

  5. dunelight
    November 19, 2015

    This looks tasty…and healthy. 🙂

    Like

  6. Linda
    November 19, 2015

    Wow..sounds really tasty! I never would have thought to have black rice for breakfast, but this sounds like a winner! 🙂

    Like

  7. ChgoJohn
    November 18, 2015

    I am not a breakfast person but for this dish, I would make an exception. The flavors sound wonderful. What a way to start a day!

    Like

    • ladyredspecs
      November 18, 2015

      Thanks John, I love breakfast and just can’t go without….

      Like

  8. Eha
    November 18, 2015

    *smile* Since I am a huge breakfast bore with my pickled herring or smoked eel on black bread and heaps of coffee – this would have to come later in the day but sounds different and fascinating. Eat rice of some sort 3-5 times a week, so you can guess how soon this will be tried out!

    Like

    • ladyredspecs
      November 18, 2015

      I’m constantly looking for lighter fresher flavours to counteract the heat and humidity. We enjoy this dish for breakfast but it would also we an equally good dessert. I love smoked and pickled fish on rye too, and coffee

      Like

  9. Francesca
    November 18, 2015

    Yum, This is my kind of brekky! You have gone rather troppo up there Sandra and I am loving it.

    Like

  10. Glenda
    November 18, 2015

    Sandra, that would be a special breakfast.

    Like

  11. Lisa @ cheergerm
    November 17, 2015

    That looks unctuously delciious. When does your tropical cafe open?

    Like

  12. StefanGourmet
    November 17, 2015

    This could also be a nice dessert! Here sweet preserved ginger in syrup is available in jars in every supermarket, and strangely enough it has never occured to me yet to make it from scratch. You make it look very simple.

    Like

    • ladyredspecs
      November 17, 2015

      It is Stefan, sliced ginger root is very easy to make. You’re right, it’s like dessert for breakfast, although not especially sweet

      Liked by 1 person

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