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Black Rice Bilo-Bilo
4
Steps
- Bring rice, 1 Tbsp. sugar, a pinch of salt, and 2 cups water to a boil in a small saucepan over medium-high; reduce heat, cover pan, and simmer until rice is tender, 30–40 minutes. Drain rice if needed; return to pot and cover. Let sit off heat 10 minutes.
- Meanwhile, bring coconut milk and ⅓ cup sugar to a boil in a medium skillet over medium-high. Reduce heat, and simmer until just thick enough to coat a spoon, 10–15 minutes.
- Heat a grill pan or dry cast-iron medium skillet over medium. Cook apples until lightly charred, about 2 minutes per side. Let cool slightly, then chop. Toss apples and a pinch of sugar in a small bowl.
- Add reduced coconut milk to rice and bring to a simmer over medium heat. Cook gently until the consistency of loose porridge.
- Serve rice topped with charred apples, puffed rice, and lime zest.
- Do Ahead: Rice and coconut milk can be cooked 3 days ahead. Cover and chill separately.
Originally published at Bonappetit.com. Reproduced for personal collection.
