Let's Cook with Meg and Ted

Black rice pudding

1/2 cupblack glutinous rice
1/3 cupwhite glutinous rice
1 or 2pandan leaves
3 cupswater
1/3 cuppalm sugar
1/3 cupwater
1 cupthick coconut cream (canned)

Mix the black and white glutinous rice together and rinse under running water to remove starch. Place the rice, the pandan leaves and 3 cups of water into a pan and simmer, stirring occasionally.

Meanwhile, chop the palm sugar and add it to 1/3 cup water. Bring the ingredients to the boil, and simmer for about 5 minutes to make a syrup.

When the rice has simmered for about 30 minutes, add the palm sugar syrup to the cooked rice, and continue to simmer gently until most of the liquid has evaporated. Be careful that the mixture does not boil dry.

Allow the rice to cool before serving. Serve portions of the cooled black rice drizzled with coconut cream (or covered with it if you prefer. Perhaps have a little jug of extra coconut cream on the table.)

Note: If you can't find pandan leaves, this dessert is still excellent without them.

Note 2: It's been a while since I made this, but I don't remember using a mixture of black and white rice, but just black rice. Maybe I did?

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