Black Rice Pudding
INGREDIENTS
3 cups (500 g/1 lb) black rice
1 litre water
1 pandan leaf
250 g palm sugar
350 ml water, extra
500 ml unsweetened coconut milk
METHOD
1. Rinse the rice under running water. Place rinsed rice in a saucepan with the water. Split the pandan leaf along its middle rib, tie in a loose knot and add it to the saucepan with the rice. Bring to the boil over medium heat then reduce and simmer until water is absorbed into the rice, about 10 minutes. Remove from the heat and cover, letting the rice steam until it is cooked, about 10 minutes. Remove the pandan leaf.
2. Place the palm sugar and extra water in a saucepan, bring to boil and stir until the palm sugar has dissolved. Remove from the heat, then add the palm sugar syrup to the rice a little at a time until it is sweet enough (to taste), keeping 1/4 cup aside for reheating. Any leftover syrup can be kept in the refrigerator indefinitely.
3. To serve, place the black rice mixture in a saucepan, add 400ml of the coconut milk and the reheated palm sugar syrup and heat gently until the rice is warmed through. Serve in small bowls with the remaining coconut milk poured over the top.
PREPARATION AND COOK TIME: About 30 minutes
NOTES: If black rice is unavailable, use all sweet white rice and cook only 10 to 15 minutes. Make pudding up to 1 hour ahead. It thickens as it stands; if desired, stir in a little hot water to thin. Reheat, covered, in a microwave oven. Garnish with mint sprigs if desired.
MAKES: 8 servings
