Light and Dark. Here is another idea for using pomegranates and black rice together. This time I've created a new version of Rice en Creme served on a meringue shell. A fine dessert for any meal.
3 egg whites
1/4 cup plus 3 tablespoons sugar
1 teaspoon almond extract, divided
1 cup heavy cream
1 cup cooked black rice, or Coconut Black Rice
1 cup pomegranate arils, plus more for garnish
1/8 teaspoon salt
Pistachios, chopped for garnish
Heat oven to 250 degrees. In a large mixing bowl, whisk egg whites until they form soft peaks. Slowly sprinkle in 1/4 cup sugar while continuing to beat the whites. When stiff peaks are formed, add in 1/2 teaspoon almond extract and stir to combine. Line a baking sheet with parchment paper and spray paper lightly with oil. Spoon or pipe whipped egg whites onto paper forming 6 nests. Bake in oven for 30 minutes, then turn oven off but don't open the door. Leave meringue nests in oven 2 hours longer. Remove from oven and allow to cool completely before using.
Whip cream to stiff peaks. Stir in 3 tablespoons sugar, 1/2 teaspoon almond extract, black rice, pomegranate arils and salt. To serve, Place nests on serving plates, spoon cream and rice mixture onto nests, then garnish with extra pomegranate arils and chopped pistachios.
Hints: You can substitute white, brown or red rice for the black. Which ever you use, it needs to be chilled or at least room temperature when mixing with the cream. Also, raspberries, blackberries or chopped kiwi are good substitutes for the pomegranate. And of course, garnish as you wish. One large meringue shell can be made instead of the individual ones. It will need to bake another 15 to 20 minutes before turning off the oven. This recipe works just as well if you halve the cream. Once the cream is on the meringue nests, they will begin to soften, so serve immediately.