Brunei - Black Rice Pudding (Bubur Ketan Hitam)

Black Rice Pudding 

(Bubur Ketan Hitam)

Ingredients

-       1¾ cup black glutinous rice

-       2 pandan leaves

-       5 cups of water

-       ½ cup palm sugar syrup

-       Pinch of salt

-       1½ cups fresh squeezed thick coconut milk

Directions

-       Rinse rice thoroughly for 2 minutes under running water.

-       Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot.

-       Simmer over medium heat for approximately 40 minutes.

-       Add palm sugar syrup and continue to cook until most of the liquid has evaporated.

-       Season with a pinch of salt.

-       Remove from heat, allow to cool.

-       Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut milk.

Helpful hints: As fresh coconut milk turns rancid fairly quickly, a pinch of salt is usually added to the milk to preserve it for a few hours.

Makes 4 servings.