Black Rice Panna Cotta

Irresistibly gorgeous and a snap to make, our version of panna cotta (Italian for cooked cream) is darker. Straying from tradition, the addition of pureed black rice enhances the texture, which is perfectly complemented by a blueberry coulis, dollop of whipped cream, fresh berries and some crunchy sesame snaps. An easy, impressive, delicious and gluten-free dessert.

Black Rice Panna Cotta

Makes about 8 (1/2 cup/125 mL) servings


  • 1½ cup (375 mL) USA Black Rice
  • 1 can (400 mL) light coconut milk
  • ½ cup (125 mL) granulated sugar
  • 2 tbsp (30 mL) gelatin
  • 1½ cups (375 mL) 35% whipping cream, divided

Blueberry Coulis:

  • 1 cup (250 mL) blueberries
  • ¼ cup (60 mL) sugar
  • ¼ cup (60 mL) lemon juice


  •   Fresh berries
  • 1 package (27 g) sesame snaps, crushed


  1. In a small saucepan, combine 1½ cups (375 mL) water, rice, coconut milk and sugar. Bring to a boil; cover and reduce to simmer for 1 hour until rice grains have split. Mixture will be soupy.
  2. Meanwhile, sprinkle gelatin evenly over ½ cup (125 mL) water in a wide shallow bowl; let sit 5-10 minutes then stir into cooked rice.
  3. Pour hot rice mixture into a high-speed blender and blend to a fine purée. Strain through a sieve into a large bowl; working thickened mixture through with a rubber spatula.
  4. Whip cream to firm peaks, remove and set aside 1 cup for serving. Fold remaining cream gently into rice purée. Pour about ½ cup (125 mL) portions into 8 jars or glasses and chill for 4 hours or overnight.
  5. For the blueberry coulis, simmer blueberries, sugar and lemon juice in a small saucepan breaking up berries into a sauce; about 8-10 minutes. Let cool.
  6. To serve, top each panna cotta with blueberry sauce, dollop of whipped cream, berries and crushed sesame snaps.