(serves 4 – 6)
- 1 cup sticky black rice
- 1 cup sticky white rice (Arborio or sushi rice)
- 1 cup sugar
- 1 cup coconut milk
- 1 stick cinnamon
- Freshly grated nutmeg
- 1 cup shaved fresh coconut
- 1 fresh papaya
Place black and white rice in a bowl and soak in cold water overnight. Rinse and put back on the stove with 3 cups water and the cinnamon stick. Bring to the boil, put the lid on and cook on low heat until all the water is absorbed and the rice is soft and sticky (about 1 hour). Add more water if necessary.
When cooked remove from heat and stir through sugar, coconut milk and grated nutmeg. Place shaved coconut on an oven tray and bake for about ten minutes at 180 or until coconut is golden brown.
To serve peel, seed and slice papaya into wedges. Pile rice into the center and sprinkle with shaved coconut.