Black Rice Kakanin
Ingredients
- 1 cup Agriko black rice
- 2 cups coconut milk (full-fat)
- 1 cup water
- ½ cup brown sugar or muscovado
- ¼ teaspoon sea salt
- 1 piece pandan leaf (optional, for aroma)
- 2 tablespoons unsalted butter
- ¼ cup toasted coconut flakes (for garnish)
Instructions
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Rinse Agriko black rice under cold water until the water runs clear, removing excess starch and debris.
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In a heavy-bottomed pot, combine the rinsed black rice, coconut milk, water, pandan leaf, and salt. Bring to a boil over medium-high heat, stirring occasionally.
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Once boiling, reduce heat to low, cover with a lid, and simmer for 35-40 minutes until the rice is tender and has absorbed most of the liquid, stirring gently every 10 minutes.
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Add brown sugar and butter to the cooked rice, stirring well until the sugar dissolves completely and the mixture becomes creamy and glossy (about 2-3 minutes).
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Remove from heat and discard the pandan leaf if used. Transfer the kakanin into a square baking dish lined with parchment paper, pressing gently to even out the surface.
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Let cool to room temperature for 15 minutes, then refrigerate for at least 1 hour until firm. Cut into squares and garnish with toasted coconut flakes before serving.
For best results, use full-fat coconut milk and stir the rice gently every 10 minutes during cooking to prevent sticking and ensure even cooking. If the mixture dries out before the rice is tender, add ¼ cup of coconut milk or water and continue cooking.
Nutrition Highlights
- High in antioxidants from black rice's anthocyanins
- Good source of dietary fiber for digestive health
- Rich in essential minerals including iron and magnesium
- Lower glycemic index compared to white rice
- Contains heart-healthy plant compounds
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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