- Place rice, 7 cups of water and salt into a large heavy-based pot. Bring mixture to the boil then reduce heat and simmer, covered for 30 minutes, stirring occasionally.
- Add oat milk and sugar and bring mixture back to a boil. Reduce heat and simmer, uncovered for about 30 minutes, stirring every 5 minutes. Cook until rice is tender but slightly chewy.
- Remove from heat and stir through coconut cream.
- Serve warm with stewed rhubarb and spiced poached pear. Serves 6.
2 cups Thai black rice ¼ teaspoon salt 3 cups Alternative Dairy Co. Oat Milk 1/2 cup coconut or brown sugar 270ml can lite coconut cream
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