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.

Brunei - Mangoes With Sticky Rice

Mangoes With Sticky Rice

Ingredients

-       1 cup Coconut cream

-       4 tablespoons Sugar

-       1 teaspoon Salt

-       4 Ripe mangoes

-       3 cups Sticky coconut rice

Directions

-       Mix the coconut cream with the sugar and salt, and bring to a boil.

-       Simmer for a few minutes, stirring occasionally.

-       Peel the mangoes and slice them, removing the stones.

-       Arrange the mangoes on individual plates with rice beside them.

-       Spoon the sauce over the rice.

COCONUT RICE (Khao Man):

-       Coconut rice can be prepared with another ordinary or sticky rice, depending on what sort of dish it is to be served with.

-       If using sticky rice, soak it first in plenty of water for at least two hours, but preferably overnight

-       If prepared with ordinary rice, serve with Salted Sun-Dried Beef (Nua Dad Diao) or other savoury dishes. Sticky coconut rice is delicious with mangoes.

-       2 cups rice 2 cups water 1 cup coconut cream Salt Rinse and drain the rice and put into a pan with the water, coconut cream and salt.

-       Mix well Bring to the boil over medium heat.

-       Reduce the heat and cover.

-       Simmer for 10 minutes.

-       When all the liquid has been absorbed, cook for a few more minutes over low heat.

-       The resulting slight burning of the rice at the bottom of the pan gives extra flavour to this dish.

Brunei - Brown Rice & Sesame Fried Vegetables

Brown Rice & Sesame Fried Vegetables

Ingredients

Sri Lanka Sinhalese Fragrant Masala Spice Powder

-       30 g cumin seeds

-       6 cardamon pods

-       4 coriander seeds

-       30 g fennel seeds

-       1 clove

-       2 cm stick cinnamon

-       2 c Rice, brown

-       1 t Sea salt

-       2 Onions, green

-       1 c Radishes

-       1 Carrot

-       1 sl Cucumber (2-inch)

-       3 tb Cooking oil

-       1 t Garlic -- finely chopped

-       1 tb Sesame tahini

-       Soy sauce

-       Lemon juice

Directions

-       Wash the rice three times and boil in plenty of salted water util tender.

-       While the rice is cooking, wash and prepare the vegetables.

-       Slice the green onions finely.

-       Cut each radish in half.

-       Cut the carrot diagonally, then cut each slice in strips.

-       Slice the cucumber (not too thinly), and cut each slice in four.

-       Heat the oil in a wok or plan and stir=fry the garlic for 39 seconds.

-       Add the prepared vegetables and stir-fry for 3 minutes.

-       Add the sesame seeds after 2 minutes.

-       When the rice is tender, drain and stir in the fried vegetables and sesame seeds.

-       Stir in the sesame paste.

-       Sprinkle with a little soy sauce and lemon juice and serve hot with sesame tahini to taste.