Black Rice Biko
Ingredients
- 1.5 cups Agriko black rice
- 3 cups water
- 1 can (14 oz) coconut milk
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 3 tablespoons coconut oil
- 1/2 cup muscovado sugar (for topping)
- 1/4 cup grated coconut (fresh or toasted)
Instructions
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Rinse Agriko black rice thoroughly under cold running water until the water runs mostly clear, then drain well.
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In a heavy-bottomed pot, bring 3 cups of water to a boil. Add the rinsed black rice and stir once. Reduce heat to low, cover, and simmer for 30-35 minutes until rice is tender and water is absorbed.
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Once cooked, stir in the coconut milk, brown sugar, and salt into the hot rice until well combined and the sugar dissolves completely.
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Spread the black rice mixture evenly into a greased 8x8-inch baking pan or serving tray, pressing gently with the back of a spoon to compact.
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In a small pan, heat coconut oil and toast the muscovado sugar over medium heat for 2-3 minutes, stirring constantly until it becomes fragrant and slightly caramelized.
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Pour the warm caramelized sugar topping evenly over the pressed black rice, then sprinkle generously with grated coconut.
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Allow to cool for 10-15 minutes at room temperature, then refrigerate for at least 20 minutes before cutting into squares and serving.
For a chewier texture, add an extra 1/2 cup of coconut milk to the rice mixture before pressing into the pan. You can also prepare this dessert up to 2 days in advance and store it covered in the refrigerator.
Nutrition Highlights
- High in antioxidants (anthocyanins)
- Excellent source of dietary fiber
- Rich in plant-based iron
- Lower glycemic index than white rice
More Agriko Black Rice Recipes
Made with
Agriko Black Rice
Organically grown in Dumingag, Zamboanga del Sur — from our family farm to your table.
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