Black Rice Biko with Pomegranate

One of the ladies I used to work with brought something in to share called “Biko”. It is a Filipino dessert made from sticky rice, sugar and coconut milk. You cook the rice with the coconut milk and sugar until it gets all sticky and caramelized and then you press it into a pan and chill in the fridge. You end up with these soft and chewy rice pudding squares and they’re awesome! I decided to make my own strange version of this dessert and added pomegranate juice and subbed the white rice for black, One thing I definitely should have done is cook the black rice first and then mix everything else in. I stood over the stove for a while hour stirring the pot, waiting for the rice to split open. When using black rice, cook it first based on the directions on the bag and then add remaining ingredients.

3 cup dry black rice, cooked according to package directions

2 cups full fat coconut milk

1/2 cup pomegranate juice

1/2 cup coconut sugar

Dash of sea salt

After cooking the rice in a large pot, add in the coconut milk, pomegranate juice (a really good way to make fresh pomegranate juice is to press the seeds with you fingers through a fine sieve over a bowl), sugar and salt. Stir over medium-low heat until all the liquid has evaporated and you are left with a caramel-y mass of ricey goodness. Press into a pan lined with parchment. Cool in the fridge until firm. Slice and serve!



A super easy and unique dessert!


4 thoughts on “Black Rice Biko with Pomegranate

  1. superfitbabe says:

    This looks super interesting, like black rice brownies! Maybe if I go even more insane and add some chocolate or cacao powder to this recipe, it will be! 😀


  2. Ttrockwood says:

    These were amazing! Perfect vegan dessert 🙂
    Ok fine i had leftovers for breakfast too


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