Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

You can make this dish a few days before it is required and reheat it as desired. Black rice is grown in Indonesia and the Philippines and has a nutty taste. We use a fresh screwpine leaf to make this dish.


  • 3 cups (500 g/1 lb) black rice
  • 4 cu


RINSE THE RICE under running water. Place the rice in a saucepan with the water and the screwpine leaf, which has been split along its middle rib and tied in a loose knot. Bring to the boil over a medium heat then turn down the heat and simmer until the water is absorbed into the rice, about 10 minutes. Remove from the heat and cover, letting the rice steam until it is cooked, about 10 m