Black Glutinous Rice Pudding
This very unusual rice pudding, known as Bubor Pulot Hitam, is flavoured with bruised fresh root ginger and is quite delicious served with coconut milk or cream. When cooked, black rice still retains its husk and has a lovely nutty texture.
Ingredients
- 115g / 4oz / ⅔ cup black glutinous rice
- 475ml / 16fl oz / 2 cups water
- 1cm / ½in piece fresh root ginger, peeled and bruised
- 50g / 2oz / ⅓ cup dark brown sugar
- 50g / 2oz / ¼ cup caster sugar
- 300ml / ½ pint / 1¼ cups coconut milk or coconut cream, to serve
Preparation
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- Put the black glutinous rice in a sieve and rinse it well under plenty of cold running water. Drain the rice and put it in a large pan, along with the water. Bring the water to the boil and stir it as it heats, in order to prevent the rice from settling on the base of the pan. Cover the pan and cook over a very low heat for about 30 minutes.
- Add the ginger and both types of sugar to the pan. Cook for 15 minutes more, adding a little more water if necessary, until the rice is cooked and porridge-like.
- Remove the ginger and pour into individual bowls. Serve warm, topped with coconut milk or coconut cream.
COOK'S TIP
Canned coconut milk and cream is available, but it is easy to make at home. Blend 225g / 8oz / 2⅔ cups desiccated coconut with 450ml / ¾ pint / 1¾ cups boiling water in a food processor for 30 seconds, then cool slightly. Tip into a muslin-lined sieve and twist the muslin to extract as much liquid as possible.
Serves 6.