Wednesday, April 28, 2010

Black Rice Pudding

This one is for you, Tanya!

1 cup glutinous black rice
800ml water
piece of pandan leaf
1 tbsp palm sugar
coconut milk
small pinch of salt

Wash the rice and place in a small saucepan. Add the water and bring to the boil, then simmer gently with the pandan leaf, covered, for 40-60 minutes. Stir occasionally, and more frequently as the mixture thickens. After about 30 minutes, start testing for softness. Add extra water if necessary. When the rice is pleasantly soft (it will still be a little chewy) add the sugar and continue cooking for about five minutes. Remove the pandan leaf, pour into small bowls and leave to cool. Serve warm or at room temperature with lightly salted coconut milk, or ice cream. Slivers of fresh coconut add flavour and texture.

Notes: glutinous black rice, pandan leaves and palm sugar are available from many Southeast Asian grocers. This freezes well so can be a fun thing to take to work for lunch. Despite the name, glutinous rice does not contain gluten.

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