This creamy vegan Black Rice Pudding Recipe will take you back to the rice-fields and quaint warungs of Bali.
The pomegranate seeds add a tart finish creating a perfect balance between cream and acid.
I was lying in bed snuggled amongst the layers of blankets and pillows reading my new favourite novel. My partner entered the room from the adjacent ensuite, brushing his teeth. Although he was stark naked, his brow looked contemplative. It was comical to see. He removed the toothbrush from his mouth and mumbled something incoherently, his mouth filled with the thick minty toothpaste. “Pardon??” He smiled and returned to the bathroom spitting out the toothpaste. Returning, he glided into the bedsheets beside me. “How do I get better at brewing?” he asked earnestly.
Over the past six months, our bookshelves began overflowing with books on beer, fermentation and brewing in general. My kitchen (yes, you read that correctly – my kitchen) became stocked with odd ingredients and peculiar equipment, and on every other day, I found myself in a brewery watching my darling taste and analyse various glasses of carbonated liquid gold. It had become obvious that it wasn’t just a passing phase, but rather a passion he took quite seriously.
I closed my book and considered his question for a moment – “Well… start a blog” I replied simply.
Starting a blog is one of the best choices I ever made. It is something I encourage almost everybody to do.
Why You Should Start A Blog
ACCOUNTABILITY | To achieve a goal, or to master a specific topic I am a firm believer that it requires consistency. Although at times it can be challenging, publishing frequent content creates accountability. If a small audience expects you to post content, you are more likely to engage in the activity you find interesting, whether it’s photography, brewing, art or literature.
SOCIAL NETWORK | Over the years I’ve joined many groups, networked with different people and built a small group of friends who share the same interests and values. Blogging is a way to “put yourself out there” and so naturally you will attract and connect with like-minded people.
IMPROVE SKILLS | I first started blogging roughly six years ago, and my initial posts were terrible. To my disappointment, my mum used to take a print-out my blog posts and scribble all over them in red pen. Grammar and spelling was not a strength of mine. My photography was mediocre at best. I knew nothing about SEO, marketing, let alone HTML, coding or the first thing about building a website. I would often look at other websites and ask what they were doing that I wasn’t, what could I improve? How could I take better photos? Write more engaging content? How do I design a business card?
My first photographs:
Although I still have so much more to learn, since then I have been commissioned as a professional photographer. Roughly 38% of my website traffic is from google and at work, I am frequently referred to as a “word-smith”, asked to draft and review various correspondence. Blogging doesn’t just improve a specific skill-set, gradually it improves multiple.
JOURNALLING | Blogging is also a means of expression and reflection. In writing content, I consider significant events in my life, lessons I have learned and different scenarios that I could share to add value to my readers. Because of this, I suspect that blogging shares many benefits that are affiliated with journalling – Mindfulness, increasing emotional intelligence and creativity.
INVESTMENT OF TIME | The reality is that you never know where blogging can take you. It can be as little, or as ambitious as you want. You could either be building something beautiful, inspiring others, learning a new skill or watching a binge season of Game of Thrones. I know what I would feel more fulfilled after doing.
Notes on the recipe: While I was travelling through Bali I spent some time on a local organic farm and learnt various delicious recipes from the family living there. This moreish Black Rice Pudding Recipe is one of them. Traditionally in Ancient China, only the Emperor and the royal family were allowed to consume Black Rice. In modern-day Bali however, it is commonly consumed for breakfast along with Nasi Goreng. Coconut cream is usually drizzled over the Black Rice Pudding, but to find a balance between hot and cold, my variation is served with coconut ice-cream. To find the best texture for the pudding, a mixture of black rice and glutinous rice need to be used.
- 1 cup black rice, washed
- 1/2 cup white glutinous rice, washed
- 1 vanilla bean
- 1/2 cup brown sugar
- 4 (1 litre) cups water
- 1 Pomegranate seeds removed, to serve (optional)
- 3 tablespoons toasted shredded coconut, to serve (optional)
- 1 mango thinly sliced, to serve (optional)
- 1 can coconut milk, to serve (optional)
- Mixing bowl (for soaking)
- Measuring cups
- 1 Medium sized saucepan
- In a mixing bowl, combine the black rice, white glutinous rice and the vanilla bean. Cover with water and soak overnight.*
- The next day, drain the water from the rice. Over medium heat, add the rice and vanilla bean to a medium-sized saucepan. Add two cups of water and cook until the water is absorbed. Include the remaining 2 cups of water and brown sugar, stirring to combine. Cook until the rice is al-dente.
- When the rice is well-cooked, allow to cool for a few minutes. Serve either warm or cool with pomegranate seeds, fresh mango, toasted coconut and coconut ice-cream, or coconut milk. Bon Appétit! 🙂
- This step will make the rice a nicer texture when cooked and so the vanilla flavour can infuse the rice. If you skip this step, you will need to use additional water when cooking.
Do you have a blog? If so can you think of any benefits I’ve forgotten to mention?
I would love to hear in the comments section below! 🙂