chinese salt and pepper scallop tacos. brilliant right? it wasn’t. it was tragic. i wanted so bad for the recipe to work but the flavors just weren’t there. i spent hours this morning preparing and recording measurements for citrus pico de gallo, guacamole, testing tortillas, and making the scallops. it was an utter and miserable fail.
days like this are rough.
after a few afternoon boozy beverages, i got to thinking. i’m making this too complicated. think, camille. list out your go to recipes.
remember last saturday’s instagram post about a coconut black sticky rice pudding i was working on. umm yeah! it’s amazingly delicious and i’ve had it for breakfast almost everyday this week. i forgot i was supposed to be “working” on the recipe for the blog.
so here it is!
the recipe is super easy. (and even easier if you’ve got a rice cooker.)
- 1 can + 1 cup of coconut milk
- 1 cup black rice
- 2 cups water
- ½ tsp cinnamon
- 1 vanilla bean
- 2 tbsp honey (or to taste)
- ½ cup toasted unsweetened coconut flakes
- ½ cup toasted salted peanuts
- 1 cup chopped strawberries (mangos or peaches are really good too!)
- in a rice cooker, add 1 cup of coconut milk, 2 cups of water and black rice
- on a standard rice cooker, just turn the machine on
- on a rice cooker with options, set the rice cooker to "brown rice"
- the rice should take about 45 mins- 1 hour
- *my rice cooker didn't automatically shut off, check it around the 40 minute mark.
- in a medium pot, add 1 cup of coconut milk, 2 cups of water and black rice
- bring to a boil then reduce to low
- cover and cook for about 45 mins- 1 hour, occasionally stirring
- once the rice has been cooked, make the cinnamon coconut milk
- in a small pot add 1 can of coconut milk, cinnamon, vanilla bean and honey
- bring the mixture to a boil, then reduce to low
- simmer for 5 minutes
- in a bowl or mug spoon about ½ cup of the black sticky rice
- pour about ½ cup of the cinnamon coconut milk over the rice
- sprinkle with coconut flakes and peanuts
- top with strawberries