We’ve cooked riso Venere before, but always accompanying it to vegetables or fish, as in the most common preparations. This time we wanted to experiment and we came up with our own version of a sweet black rice dish from Sicily.
This recipe is lighter than the original sweet black rice from Messina, because we didn’t mix in any cocoa or chocolate, and we substituted the milk with simple water.
This less-known dish is extremely easy to prepare and makes for an unusual dessert, guaranteed to surprise any guests at your table.
Serves: 2 | Preparation time: 15 mins | Cooking time: 25 mins
• Black rice (riso Venere): 170 g
• Raisins: 50 g
• Almond flakes: 50 g
• Honey or maple syrup: 2 tbsp
• Orange zest: of about half an orange
• Cinnamon powder: to taste
Bring some water to boil in a pot, and pour in the black rice.
On the side, let the raisins soak in lukewarm water, until they soften. Drain the water and gently dry the raisins with a cloth.
Grate the peel of half an orange. Toast the almond flakes in a nonstick pan, being careful not to burn them.
Drain the black rice and let it cool down. You can make this process quicker by pouring the cooked rice in a cold ceramic bowl.
First add the honey to the rice, then proceed with the raisins, almond flakes, orange zest and cinnamon powder. Stir well to mix the ingredients, and you’re ready to serve.
Tip: Some orange zest, kept on the side, is perfect to add a simple decoration to the serving dish.