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.
- 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.
In a sauce pan, add the washed rice, salt, pandan leaves (or vanilla bean) and water.
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.
Once rice has reached the consistency of porridge, add sugar.
Stir in ¾ can of coconut milk. Continue cooking another 10 minutes, or until pudding is good and creamy.
Serve with a fruit sorbet: pineapple, peach or mango.
Garnish each bowl with a sprinkling of palm sugar and a spoonful of coconut milk.