For those of you who are gearing up to get your black Thermomix in the next few weeks, I thought a black forest rice breakfast porridge was a pretty delicious way to initiate yourself with the new look in your kitchen! Of course I cooked this in my run of the mill white Thermomix, the guts of which is entirely the same as the black one. It is completely delicious though lengthy to cook, that glutinous rice just not give up! However, we all agreed the results were well worth the wait.
We are all currently in iso in this household (at the time of writing) so we have nothing but time! I hope you love this one...fresh cherries were not on the click and collect shopping list...so we went with a garnish that would have been a bit yummier had they been fresh...oh well. It was was still delish!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 150 Grams black glutinous rice
- water for soaking rice
- 80 Grams Coconut Sugar
- 1 Teaspoon Vanilla Extract BUY
- 1 Pinch Pink Salt Flakes BUY
- 200 Grams boiling water
- 400 Milliliters Coconut Milk
- 40 Grams Brew Choc granules BUY
- Pot set yoghurt as needed per serving Recipe
- a drizzle cherry liqueur if you are game
- 1 Tablespoon Whole Cherry Jam per serving glass Recipe
- fresh or maraschino cherries for garnish
Soak rice overnight in plenty of water. It can soak for up to 24 hours. Drain.
Place drained rice, sugar, vanilla, salt, boiling water, coconut milk and brew choc into the Thermomix bowl and cook 75 min/100°C/Reverse/speed 1/MC off. Check the consistency of the rice by tasting a grain or two. I ended up adding an extra 30 minutes to this cooking time to get the texture right. You want the rice to be soft and just a little chewy. This will depend largely on how long you have had the rice in the cupboard.
Divide the rice between serving jars. Allow to cool for at least 20 minutes. It really keeps the heat.
Top with plenty of yoghurt, drizzle with liqueur if using, a dollop of jam and the garnishes. You could add chocolate shards to this as well! (Black Forest cake after all!!)