Difference between revisions of "Black Rice Pudding"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Bruneian ([^cC])(.*)\]\]" to "Category:Bruneian cuisine Category:$1$2 Recipes") |
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# Remove from heat, allow to cool. Serve at room temperature, topped with a swirl of fresh squeezed creamy [[coconut milk]]. | # Remove from heat, allow to cool. Serve at room temperature, topped with a swirl of fresh squeezed creamy [[coconut milk]]. | ||
| − | [[Category:Bruneian Desserts]] | + | [[Category:Bruneian cuisine]] |
| − | [[Category:Bruneian Recipes]] | + | [[Category:Desserts Recipes]] |
| + | [[Category:Bruneian cuisine]] | ||
| + | [[Category:Recipes Recipes]] | ||
[[Category:Coconut milk Recipes]] | [[Category:Coconut milk Recipes]] | ||
[[Category:Glutinous rice Recipes]] | [[Category:Glutinous rice Recipes]] | ||
Revision as of 18:09, 8 May 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
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.
