Recently a package of Thai Rice, Rice Noodles and Riceberries arrived at the door. It came with recipe ideas that showed the versatility of the ingredients. Chef Lanny McLeod of Victor Restaurant (Le Germain Hotel) in Toronto guided curious chefs like myself through a live online cooking lesson. I was impressed that a few managed to follow along in real-time. I’m not that coordinated so I watched and absorbed his tips as he worked in these ingredients. “Jambalaya” Frittata and a Riceberry Trifle Pudding made were reminiscent of his own grandmother’s treasured recipes but elevated and with a twist.
When the cooking demo was done, I went right into the kitchen to explore and cook. However, I took a detour with the Riceberry dish and recreated one of my all-time favourite Thai desserts – mango with sticky rice but tried it with Riceberry Rice. The result was a “nuttier” (but no nuts involved) version of a favourite dish.
I had never cooked with Riceberry before. It’s similar to Canadian Wild Rice as Chef mentioned in the Zoom cooking class. It has more substance with a little crunch and texture than the fluffy white rice versions. Riceberry is a hybrid between a Black Jasmine Rice (Hom Nil) and a White Jasmine Rice (Khao Dok Mali 105). In the package, the grains are a rich deep purple colour. When cooked, it does give off a purple tint. But apparently, this isn’t the same as purple rice according to the reps of Thai Rice. The beauty of Riceberry grains is you cook it similar to white rice to enjoy a side dish (1 part rice and 2 parts water, bring to a boil and then turn to low heat for 20 minutes). You can learn more at www.thaiselect.ca
Riceberries are rich in nutrients including vitamin E, vitamin B1, iron, and omega 3. It’s also rich in antioxidants.
This recipe is a spin-off of Chef Lanny McLeod’s Riceberry Pudding. He used a raspberry topping that was delicious (see below on how to make that topping)
Thai Riceberry Pudding with Mangoes
- 1 L milk
- 1 cup Thai Jasmine Rice
- 1 cup Thai Riceberry Rice
- 1 cinnamon stick (halved)
- 1 zest from whole lemon
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 cups sugar (start with 1 cup and gradually add to taste)
- 1 tbsp butter
- fresh mango, skin removed, diced or thinly sliced
- fresh raspberries
- fresh bananas, sliced
- crumbled banana chips
- roasted almond slivers
- crispy puffed Riceberry rice (see below)
- shredded coconut
- fresh mint leaves
1.Rinse the Riceberry under cold water.
2.In a heavy bottom pot, bring the Thai Jasmine Rice, Riceberry Rice, milk, cinnamon, lemon and vanilla to a boil on high heat. Stir to help prevent from sticking to the bottom of pot.
3.Reduce heat to medium and continue stirring until rice is tender. Add sugar and salt and mix well.
4.Keep doing this until the mixture is reduced and thick. About 10-20 minutes.
5.Add butter and spread into a shallow pan or spoon into individual serving ware.
6.Cool slightly to warm – you can serve at this point topped with fruits or refrigerate the mixture to cool. This mixture can be used the next day as well. Just add the toppings before serving.
Chef Lanny McLeod’s Raspberry topping:
- 1/2 fresh raspberries
- 1 tsbp bourbon
- 2 tbsp sugar
Combine raspberries, bourbon and 2 tbsp sugar, mash together in a small mixing bowl and set aside.
Crispy Puffed Riceberry Rice: (option)
Simmer 1 cup of Riceberry in plain water until very tender, about 10-15 minutes. Drain any remaining water and cool completely. Once cool, deep fry the cooked Riceberry in 350 degree oil until crispy. Remove from oil and sprinkle with 1 tbsp of sugar.
*you can find Riceberry Rice now in many grocery stores across Canada.
*alternative to milk – you can substitute with low fat, lactose free, or even unsweetened original oat milk.
*alternative to sugar – you can substitute with agave syrup, maple syrup, date sugar (start with 1 cup and gradually add in to taste)
*this recipe makes a lot – depending on how you like to serve it. It can easily make 10 to 12 dessert portions.
*all photos in this story by Sonya Davidson.