Bilo Bilo Recipe - The Washington Post

Publish date: 2024-08-22
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This simple, warm, rice-pudding-like dessert is made dramatic by the use of dark rice. Crisped rice cereal and a last-minute application of lime zest lend lovely textural and aromatic interest. The charred-fruit garnish can be changed seasonally.

The Filipino restaurant Bad Saint uses an heirloom rice that's not available in the United States; black rice makes a decent substitute here. But the restaurant's chefs are adamant about the brand of coconut milk to use: Aroy-D (available at Walmart), which they say is thicker than other brands.

The fruit can be charred a few hours in advance. The coconut milk mixture can be refrigerated a day in advance.

From chef Tom Cunanan and sous-chef Paolo Dungca at Bad Saint in Columbia Heights.

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Ingredients

measuring cup

Servings: 4-6

Directions

  • Step 1

    Boil the water in a pot over high heat. Stir in the black rice and 1/4 cup of the sugar; once the mixture returns to a boil, reduce the heat to medium, cover and cook for 30 minutes. The rice should be chewy-tender. Drain, as needed.

  • Step 2

    Meanwhile, bring the coconut milk to a boil over high heat in a shallow saute pan. Stir in 1 cup of sugar until it has dissolved. Once the mixture returns to a boil, reduce the heat to medium; cook for about 8 minutes or until it has thickened enough to coat the back of a spoon.

  • Step 3

    Heat a grill pan over high heat. Core the apples, then cut them in half horizontally. Place them in the hot grill pan, cut side down; cook until just fragrant, with good char marks, then turn them over and char on the skin side. Transfer the fruit to a cutting board; cut into bite-size chunks, then toss them in the remaining few tablespoons of sugar.

  • Step 4

    Add the cooked, drained black rice to the coconut milk mixture; cook for about 20 minutes or until thickened to the desired consistency (soupy is okay).

  • Step 5

    Divide among individual wide, shallow bowls. Top each portion with a sprinkling of the charred apples, some of the crushed crisped-rice cereal (to taste) and the finely grated zest of 1/2 lime.

  • Step 6

    Serve right away.

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    Nutritional Facts

    Per serving (based on 6)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From chef Tom Cunanan and sous-chef Paolo Dungca at Bad Saint in Columbia Heights.

    Tested by Bonnie S. Benwick.

    Published January 6, 2016

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