Korean Black Rice Coconut Smoothie
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Seventy grams of cooked, cooled black rice turns this smoothie a deep purple.
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It is blended thick with coconut milk, banana and date syrup, then topped with toasted coconut chips.
Ingredients
Instructions
- 1
Rinse 70g black rice under cold water several times until the water runs mostly clear.
Soak it for 20 minutes, then drain it in a fine mesh sieve for about 3 minutes so extra water does not thin the smoothie.
- 2
Put the soaked rice and 250ml water in a small pot over low heat.
When it begins to simmer, stir once across the bottom so the starch does not settle and stick before the grains soften.
- 3
Cook for 18 to 20 minutes, until the grains look plump and no hard center remains when pressed.
Spread the rice out and cool it completely, because warm starch can clump and make blending uneven.
- 4
Add the cooled rice, 260ml coconut milk, one peeled banana, and 20g date syrup to the blender.
Keep the coconut milk near the bottom so the blades catch liquid first and the rice blends more evenly.
- 5
Add 120g ice and blend on high for about 45 seconds.
Stop when the color is evenly deep purple and the texture is thick but smooth. If it feels gritty, blend in 10 second bursts.
- 6
If the smoothie is too thick to pour, add up to 30ml more coconut milk and blend briefly.
Pour it into chilled glasses, top with 10g toasted coconut chips, and serve while cold and thick.
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