Imagine a dessert that combines the rich, deep purple hues of black sweet rice with the creamy, subtle sweetness of taro root, all swimming in luxurious coconut milk. This Asian-inspired delicacy is not just a dessert—it's a culinary journey that promises to tantalize your senses and transport you to tropical paradise with every spoonful. Whether you're a adventurous foodie or someone looking to explore new flavors, this Black Sweet Rice with Taro Root recipe will become your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 cup black sweet rice
- 1 cup taro root, diced
- 2 cups coconut milk
- 1/2 cup sugar
- 1/4 tsp salt
Instructions
- Rinse the black sweet rice thoroughly under cold water until the water runs clear, removing excess starch.
- Peel the taro root and dice it into small, uniform cubes approximately 1/2 inch in size to ensure even cooking.
- In a medium-sized heavy-bottom pot, combine the rinsed black sweet rice, coconut milk, sugar, and salt. Stir gently to distribute ingredients evenly.
- Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent rice from sticking to the bottom.
- Add the diced taro root to the rice mixture, ensuring they are evenly distributed throughout the pot.
- Reduce heat to low, cover the pot with a tight-fitting lid, and let the rice cook slowly for approximately 35-40 minutes.
- Check the rice periodically, stirring gently to prevent burning and ensure even cooking. The rice should absorb most of the coconut milk and become soft and slightly sticky.
- Test the rice and taro for doneness by tasting. The rice should be tender and the taro soft but not mushy.
- Remove from heat and let the dish rest, covered, for 5-10 minutes to allow flavors to meld and rice to fully absorb remaining liquid.
- Serve warm in individual bowls, optionally garnishing with toasted coconut flakes or a drizzle of additional coconut milk.
Tips
- Rice Rinsing is Crucial: Take your time thoroughly rinsing the black sweet rice to remove excess starch, which ensures a perfect, non-sticky texture.
- Uniform Taro Cubes: Cut taro root into consistent 1/2 inch cubes to guarantee even cooking and a beautiful presentation.
- Low and Slow is the Key: Use low heat and a tight-fitting lid to allow the rice to absorb the coconut milk slowly, developing rich, deep flavors.
- Prevent Burning: Stir gently and occasionally to prevent the rice from sticking to the bottom of the pot.
- Rest Time Matters: Allow the dish to rest after cooking to let the flavors meld and the rice absorb any remaining liquid.
- Optional Garnish: Elevate the dish with toasted coconut flakes or a drizzle of extra coconut milk for added luxury.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 69g
Protein: 5g
Fat: 15g
Saturated Fat: 13g
Cholesterol: 0mg
