Ingredients Jump to Instructions ↓

  1. Black Rice Pudding

  2. 1/2 cup black glutinous rice

  3. 1/3 cup white glutinous rice (Asian variety)

  4. 1 or 2 pandan leaves

  5. 3 cups water

  6. 1/4 cup palm sugar

  7. 1/4 cup water

  8. 1 cup thick coconut cream Mix the black and white glutinous rice, and rinse under running

  9. water to remove starch.

  10. Place the rice, the pandan leaves and 3 cups of water into a heavy

  11. pan and simmer, stirring occasionally. The mixture will turn a deep

  12. purple color while cooking!

  13. 1/4 cup of palm sugar, and add it to the

  14. cup of water. Bring the ingredients to a boil, and simmer for about 5 minutes to make a syrup.

  15. When the rice has simmered for about 30 minutes, add the palm sugar

  16. syrup to the cooked rice, and continue to simmer gently until most

  17. of the liquid has evaporated. Be careful that the mixture does not

  18. boil dry. The rice and syrup will now be a dark purple color.

  19. Allow rice to cool before serving.

  20. Serve portions of the cooled black rice pudding drizzled with

  21. coconut cream. Garnish with slices of banana.

  22. Note: The ingredients for this recipe may be purchased from Asian

  23. foodstores or from the Asian section of most larger supermarkets.

  24. Black rice is not the same as "wild rice", which may not be

  25. substituted. Black rice sold in western supermarkets is often from

  26. Thailand - this is OK. Pandan leaves may be the most difficult

  27. ingredient to source, but they may be omitted. Palm sugar may be

  28. purchased in blocks or jars (often from Thailand).


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