This is one of my most favourite desserts/breakfasts. It’s especially delicious with slices of fresh mango. This dish owes a massive debt to The Cambodian at L’Oeuf in Owairaka – if you haven’t dined there, you must.
- 1 cup Thai glutinous black rice for the rice
- 3½ cups water for the rice
- ¼ tsp salt for the rice
- 90 g palm sugar grated, for the rice
- ½ tsp concentrated vanilla extract for the rice
- pinch cardamom for the rice
- 200 ml coconut cream for the salted coconut cream
- 1 kaffir lime leaf bruised, for the salted coconut cream
- ¼ tsp salt for the salted coconut cream
- seasonal fruit to serve
- roasted, salted peanuts chopped, to serve
- 1 Thoroughly rinse the rice and place in a medium saucepan with the water and the salt and bring to the boil. Lower heat to a simmer and cook for 30 minutes.
- 2 Heat the coconut cream until just starting to bubble and turn off the heat. Add the kaffir lime leaf and salt. Leave while the rice continues cooking.
- 3 When the rice is cooked, is soft to the bite and the liquid is absorbed, add the sugar, vanilla and cardamom. Stir to combine, and cook for a few more minutes.
- 4 Serve the rice in a bowl, topped with fresh fruit. Remove the lime leaf from the coconut cream and drizzle it over the rice. Sprinkle with peanuts.