Purple rice pudding and an autumn week in Canberra

It's been a gorgeous autumn week in Canberra. Cool but not cold. I planted about sixty flower bulbs and corms in the garden and am crossing fingers for a colourful display in the spring. We also had a very social week (some friends were sans children for the first time in ~16 years so we met up for two dinners and an AFL game) and walked up a hill (possibly to burn off the excess calories).

Chocolate-themed high tea at the Hotel Kurrajong

Delicious Malaysian dinner at Abell's Kopi Tiam

The view from atop Mount Taylor

 

Purple rice pudding … the home made version

Anyway, to the recipe! Andrew ordered Bubor Pulut Hitam (black wild rice pudding with coconut milk and palm sugar) when we ate at Abell's Kopi Tiam, which reminded me that I used to make this dish often, so I made some today for dessert tonight and to put in the freezer. While the rice is called 'black' when you buy it, it turns a lovely purple colour when cooked.

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

Wash the rice and place in a saucepan. Add the water and bring to the boil, then simmer gently with the pandan leaf, covered, for 40 to 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. Despite the name, glutinous rice does not contain gluten.