We've invited a friend to dinner tonight and I've made a Thai-themed feast: a spicy Thai salmon salad and some purple rice pudding. 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
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 so can be a fun thing to take to work for lunch. Despite the name, glutinous rice does not contain gluten.
Tonight's salad. I couldn't find fresh lychees so used
mango instead. Pretty sure our guest will approve!