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.
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24 comments on “Sticky Black Rice with Ginger Syrup”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
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The black rice is so beautiful and dramatic on the plate, Sandra. A beautiful alternative for breakfast and yes… perfect for your climate.
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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
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Sandra,
This looks divine. Very elegant. I would eat it any time of the day.
Best,
Conor
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Me too Conor but it made a slightly indulgent breakfast
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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!
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Asians eat all sorts of amazing things for breakfast, i’ve taken to their eclectic tastes, it suits our climate..
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This looks tasty…and healthy. 🙂
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and super yummy too…
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Wow..sounds really tasty! I never would have thought to have black rice for breakfast, but this sounds like a winner! 🙂
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It’s a fabulous breakfast Linda, you’ll love it..
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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!
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Thanks John, I love breakfast and just can’t go without….
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*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!
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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
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Yum, This is my kind of brekky! You have gone rather troppo up there Sandra and I am loving it.
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Hah, something about the climate…
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Sandra, that would be a special breakfast.
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Absolutely delicious Glenda
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That looks unctuously delciious. When does your tropical cafe open?
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The black rice breakfast is an absolute winner, not going commercial though…
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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.
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It is Stefan, sliced ginger root is very easy to make. You’re right, it’s like dessert for breakfast, although not especially sweet
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Good point, I’ll add more sugar 🙂
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