Cooking rice in bamboo pots is quite common in Asia and quite the novelty although it tastes just as great if simmered in a small saucepan if you don’t have easy access to bamboo.
Ingredients
250g black rice soaked overnight in twice its volume of water.
3 tablespoons brown sugar
3 tablespoons coconut flour
1 large section of bamboo opened at one end to form a pot or 3 or 4 small ones
2 red dragonfruit – sliced into wedges
3 dried dragonfruit shards* – halved
Method
Mix the rice, sugar and coconut flour then place in the bamboo pot and cover with 5cm water.
Place the bamboo pot in the coals of the fire or over a gas flame on a slow heat until it boils then plug the open end with bamboo leaves. Leave to simmer for approximately 10 minutes or until the rice is tender and extra water gone.
Remove from bamboo and serve with fresh dragonfruit wedges and garnish with dried dragonfruit shards.
* Dried dragonfruit is available at the some farmers’ markets.
This recipe was supplied by Peter Wolfe for Pebbles + Pomegranate Seeds
To find out more about the Sunshine Coast’s regional growers and producers and cooking schools visit:
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