That’s a triumphant jar of lemon curd right there I tell you. I’d tried making it a handful of times and, failed the same number of times. Turns out I was following the wrong recipes. I settled on a recipe from Three Blue Ducks cookbook, (they haven’t failed me yet) and a little nervously began whisking away.
Not long later, done and set. It’s creamy, lemony, doesn’t have lumps and is quite troublesome with a lone teaspoon. Now why had it been so hard beforehand?
Never mind, I had it now, but what to do with those golden jars of goodness?
Apart from the convenient jar with a teaspoon situation, I also played around with some black rice pudding. While I wouldn’t say it’s a tried and true recipe, it is evolving and I will definitely be playing with a few variations over the winter months. If they are flavours you like, have a tinker around with your ingredients and make it to your own tastebuds.
A really easy winter breakfast.
Breakfast Black Rice Pudding with Rhubarb and Lemon Curd
1 cup of black rice
2 tbls coconut oil
2 x pureed soft pears
1 bunch of rhubarb
coconut milk/ or natural yogurt
1 tsp of vanilla essence
lemon curd (recipe found here)
Overnight soak your black rice with cups of water. In the morning, cook the rice up, adding 2 pureed pears to sweeten it a little when you start cooking. Cook it as you normally would rice using the absorption method. Once it’s cooked, stir through two tablespoons of coconut oil.
At the same time and in another pot add your rhubarb. Cut into 1 cm pieces and cook until soft. Turn off and add either half a scraping of a vanilla pod or tsp of vanilla essence.
Serve with coconut milk, (or natural yogurt) fresh fruit and lemon curd. The curd gives it a little zesty sweet kick.