Black Rice Pudding
In many parts of Indonesia, this black rice pudding dish is a breakfast staple. It is also a great dessert that pairs nicely with sorbet or fresh fruit.
Ingredients
- 1 cup sticky black rice*
- 4 cups water
- 1 pinch salt
- 1 400-ml can (13. oz.) coconut milk
- ½ cup palm sugar OR maple sugar
- 4 inches pandan leaves or 1 vanilla bean
*Or use risotto rice, in which case washing rice is unnecessary and cooking time is reduced.
Method
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1
In a sauce pan, add the washed rice, salt, pandan leaves (or vanilla bean) and water.
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2
Bring to the boil, then reduce heat to low. Let simmer partially covered for one hour, stirring from time to time. Add water if necessary.
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3
Once rice has reached the consistency of porridge, add sugar.
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4
Stir in ¾ can of coconut milk. Continue cooking another 10 minutes, or until pudding is good and creamy.
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5
Serve with a fruit sorbet: pineapple, peach or mango.
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6
Garnish each bowl with a sprinkling of palm sugar and a spoonful of coconut milk.
