Black rice pudding

Black rice pudding

Bubur ketan hitam (Bali)

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From
South East Asian Food

Ingredients

Quantity Ingredient
300g black glutinous rice
7 cups water, or more to taste
150-200g indonesian or malay palm sugar, broken up
2 screwpine leaves
or 2 drops pandan essence, (not green pandan paste)
pinch salt
2 cups thick coconut milk
a little grated fresh coconut, for garnish (optional)

Method

  1. Wash the rice and soak it in cold water overnight. The next day drain it and put it in a saucepan with 6 cups of water and bring to the boil. Simmer, stirring occasionally until the rice is soft. Now add the sugar to taste, one screwpine leaf, knotted, and one more cup water. Continue cooking until the sugar has dissolved and the porridge is the right consistency (add yet more water if you want). Take off the stove, remove the screwpine leaf, put the rice in a serving bowl and leave aside to cool (it may be eaten hot, lukewarm or cold).
  2. Add a pinch of salt to the coconut milk and bring it to the boil with the other screwpine leaf, stirring all the time. Cook until thick and serve in a sauceboat for people to pour on to the porridge as desired, making a pattern if they wish. The white coconut milk looks highly dramatic against the purple-black background of the rice. Finish with a garnish of grated fresh coconut if desired.
Tags:
SBS
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