Oryza Sativa or Rice is a miracle crop. A lot of hard work and labor goes into raising a single crop of rice. A background in agriculture and experience of the process of rice cultivation has made me understand the real value of this crop. Not just nutritionally but also it’s economic value.
Assam is an agricultural based state in India and rice is one of the most important crops. Modern technology has lead to a number of varieties through genetic alterations or intersection of species. But there are still a lot of traditional varieties which are protected and are far superior to the modern varieties.
Black rice which is also known as forbidden grains, purple rice or ancient grain is cultivated in some Asian countries. In India, it was limited to Manipur, but recently farmers in Assam have started farming black rice organically. Black rice is a rich source of iron, vitamin E, and antioxidants.
The dark color is due to the presence of anthocyanins found in eggplants, purple corn, cabbage, etc. Black rice is glutinous and has a nutty flavor. That makes it perfect for desserts.
The traditional breakfast in Assam is prepared with glutinous rice topped with curd or cream and shredded jaggery. It is like a rustic parfait, and we call it ‘jolpan.’ It is very heavy and makes you pretty lethargic afterward. So we reserve it for our special occasions.
The first thing that came to my mind, when I decided to create something with these prized grains was to recreate our traditional breakfast with a twist. I prepared a lighter, dairy-free version. It’s a simple recipe and can be served for breakfast or as a dessert after a light meal. We loved the pudding as such, but as a parfait, it stands out. Hope you enjoy!!
Black Rice Pudding Parfait
Preparation Time: 20 Mins
Cooking time: 15 Mins
Yield: serves 4
Black Rice 200 g (partly cooked)
Grated Jaggery 50 g
Coconut cream 1 can (400g)
Coconut milk 200 ml
Toasted almond flakes 2 Tbsp
Date syrup 1tbsp
- Place the cooked black rice in a saucepan.
- Beat 150g of the coconut cream with coconut milk and add it to the rice along with jaggery
- Turn on the heat and keep stirring over medium heat
- Since the rice is partly cooked it takes around 5 minutes to dissolve the jaggery and reach the desired consistency. Pour into serving glasses and let them chill in the refrigerator for a couple of hours.
- Beat the rest of the coconut cream with date syrup and top it over with the pudding/Kheer
- Garnish with pomegranate pearls and mint leaves.