For this recipe you need thai black glutinous (meaning sticky) rice. You can get it from health food/ ethnic food/ wholefood shops, and if you get it in a nice imported thai packet it’s pretty cheap. It’s also a wholegrain, thank god. 😛
2 cups black glutinous rice, soaked overnight in water that covers it by a few cms
3 cups water
1/2 cup soy milk
1 tbspn coconut cream
1/2 cup coconut, dessicated
1 cinnamon stick, broken into two or three pieces.
8 drops steva liquid (this is the equivalent of about 3 tspns of cane sugar)
raisins – 1/2 cup (optional)
Pour off the water that the rice has been soaking in, and add it with the water, cinnamon stick and soy milk to a pot of water. Bring this to the boil. Let it simmer for around 40 mins, until the grains of rice are breaking up. I left it to do its thing for about 30mins and came back for the last ten. At this point, add the optional raisins and stevia and mix through well. In the last ten mins if you don’t stir it, it will start sticking to the bottom of the pan.
Meanwhile, back at the farm.. toast the coconut in a fry pan. Cast iron is great, but anything will do. Toast until it goes golden, and put it in the pan with the rest of the porridge, reserving a little to sprinkle over top when you serve it.
And there you have it. Serve this with the coconut cream drizzled over the top, a little extra soy milk, and the reserved toasted coconut.