Serves 4-6
Black Rice and Coconut Broth
1/2 cup (125 mL) black Thai rice, soaked for ½ hour and drained
1 Tbs (15 mL) sesame oil
1 shallot, peeled and finely diced
2 pieces lemongrass, 2.5 cms long, split and smashed
2 Kaffir leaves, torn
2 Tbs (30 mL) soy sauce
1 tsp (5 mL) chili flakes
1 Tbs (15 mL) frozen ginger, grated
4 cups (1 L) vegetable broth
1 cup (250 mL) coconut milk
3 Tbs (45 mL) fish sauce
1 Tbs (15 mL) cilantro, chopped
Place the soaked and drained black Thai rice in a saucepan and cover with cold water at least 1cm above rice, add 1 lemongrass stalk and 1 Kaffir leaf.
Bring to a quick boil, turn down the heat and simmer for 20 to 30 minutes until the rice is tender, stirring occasionally.
Drain the rice; refresh under cold running water and drain. Refrigerate.
Meanwhile, place sesame oil into a saucepan and add the shallot, remaining lemongrass and kaffir leaf.
Cook on low heat for 2 minutes then add soy sauce, chili flakes and grate 1 Tbs of ginger over.
Add the vegetable stock, coconut milk and fish sauce, and cook on low heat for about 20 minutes. Add the cilantro.
Assembly
Steam rice paper rolls to reheat.
Warm the soup and add cooked black Thai rice, stir well.
Spoon soup into bowls and top with warm rice paper rolls.
Caramelized Red Onion And Green Cabbage Rice Paper Roll
1 Tbs (15 mL) peanut oil or canola oil
1 Tbs (15 mL) sesame oil
1 small red onion, peeled and diced
1 cup (250 mL) green cabbage, chopped
½ tsp (2.5 ml) sea salt
½ tsp (2.5 ml) black pepper, ground
2 Tbs (30 mL) cilantro, chopped
1 Tbs (15 mL) roasted sesame seeds
1/2 cup (125 mL) cooked black rice
4-6 sheets rice paper
Place oils in a saucepan on medium heat and add diced onion. Season to taste and cook for 2 minutes until tender.
Add chopped green cabbage and cook for another 5 minutes, stirring frequently, until both vegetables start caramelizing.
Remove from the heat and add the cilantro, ¼ cup of black rice and sesame seeds. Set aside.
Soak rice paper, one sheet at a time, in lukewarm water for 20 seconds to soften and place on a plate or cutting board.
Spoon a line of cabbage mixture slightly off center, keeping 1 cm clear at ends.
Fold the front edge of the rice paper over the filling, and then flip both sides over the top. With the tips of your fingers, continue rolling to form a spring roll. Repeat for remaining rolls.
Place rolls on a plate and keep refrigerated.