Difference between revisions of "Black Rice Pudding"
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* 1˝ cups fresh squeezed thick [[coconut milk]] | * 1˝ cups fresh squeezed thick [[coconut milk]] | ||
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# Rinse [[rice]] thoroughly for 2 minutes under running [[water]]. Drain well. Put 5 cups of [[water]], [[rice]] and [[screw pine leaf|pandan leaves]] into a heavy stockpot. Simmer over medium heat for approximately 40 minutes. | # Rinse [[rice]] thoroughly for 2 minutes under running [[water]]. Drain well. Put 5 cups of [[water]], [[rice]] and [[screw pine leaf|pandan leaves]] into a heavy stockpot. Simmer over medium heat for approximately 40 minutes. | ||
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[[Category:Bruneian cuisine]] | [[Category:Bruneian cuisine]] | ||
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[[Category:Bruneian cuisine]] | [[Category:Bruneian cuisine]] | ||
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[[Category:Coconut milk Recipes]] | [[Category:Coconut milk Recipes]] | ||
[[Category:Glutinous rice Recipes]] | [[Category:Glutinous rice Recipes]] | ||
Latest revision as of 08:03, 14 July 2012
Description
Ingredients
- 1ž cup black glutinous rice
- 2 pandan leaves
- 5 cups of water
- ˝ cup palm sugar syrup
- Pinch of salt
- 1˝ cups fresh squeezed thick coconut milk
Procedures
- 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.
