Black Rice and Leche Flan Stack

Instructions

1. 1

   Rinse Agriko black rice under cold running water until the water runs clear, removing excess starch. In a saucepan, combine rice with coconut milk and 1 cup water, bringing to a boil. Reduce heat to low, cover, and simmer for 30-35 minutes until rice is tender and liquid is absorbed. Stir in 1/4 cup brown sugar and let cool for 10 minutes.

2. 2

   While rice cooks, prepare the flan caramel: In a small saucepan, melt 1/4 cup brown sugar over medium heat, stirring constantly until amber-colored (about 3-4 minutes). Quickly divide the caramel among 4 ramekins or small glass cups, tilting to coat the bottom evenly. Set aside to cool and harden.

3. 3

   In a blender, combine egg yolks, evaporated milk, condensed milk, vanilla extract, and sea salt. Blend until smooth and creamy, about 1-2 minutes. Strain through a fine sieve to remove any lumps.

4. 4

   Layer the cooled black rice (about 3-4 tablespoons) into each caramel-lined ramekin, pressing gently. Pour the flan custard mixture over the rice, filling each cup about three-quarters full.

5. 5

   Place ramekins in a water bath (bain-marie) with hot water reaching halfway up the sides. Bake in a preheated 350°F (175°C) oven for 15-18 minutes until the custard is set but slightly jiggly in the center.

6. 6

   Remove from oven and water bath, then cool to room temperature on a wire rack (about 20 minutes). Refrigerate for at least 4 hours or overnight for best flavor development and texture.

7. 7

   To serve, run a thin knife around the edges of each ramekin and invert onto a serving plate, allowing the caramel to cascade over the flan and black rice stack. Serve chilled.