Rice Cake with Blue and Black Rice

Ingredients

• 1 cup blue rice (or white rice with butterfly pea flower)
• 1 cup black rice
• 4 cups water
• 1 teaspoon salt
• 1 tablespoon sesame oil
• 2 tablespoons toasted sesame seeds
• 1 whole edible yellow flower (e.g., chrysanthemum or calendula)

Instructions

1. 1

   Rinse the 1 cup blue rice and 1 cup black rice separately under cold water until the water runs clear. Soak each in 2 cups water for at least 30 minutes; drain.

2. 2

   Cook the blue rice and black rice separately: place each in a pot with 1 cup water and 1/2 teaspoon salt. Bring to a boil, then reduce to low, cover, and simmer until tender, about 20 minutes. Let stand 5 minutes.

3. 3

   Fluff each rice with a fork and stir 1/2 tablespoon sesame oil into each. Let cool until warm but still pliable, about 10 minutes.

4. 4

   Line a small loaf pan or bowl with plastic wrap. Press half the blue rice firmly into the bottom, then layer all the black rice on top, then the remaining blue rice. Press down firmly to compact.

5. 5

   Cover with plastic wrap and place a heavy object (like a can) on top. Refrigerate for at least 1 hour, until the cake holds its shape when unmolded.

6. 6

   Unmold the rice cake onto a plate. Sprinkle with the 2 tablespoons toasted sesame seeds and garnish with the 1 edible yellow flower. Slice and serve at room temperature or chilled.

Tools you’ll need

• small loaf pan or bowl
• plastic wrap
• heavy object (e.g., can)
• two medium pots with lids
• fork

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