Ingredients
- 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
Garnish:
- Fresh berries
- 1 package (27 g) sesame snaps, crushed
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- To serve, top each panna cotta with blueberry sauce, dollop of whipped cream, berries and crushed sesame snaps.
