Black rice pudding

Ingredients for 4 servings:

• 1 cup rice (black sticky rice)
• 3 cups water
• ½ cup palm sugar or white sugar
• 350 ml coconut milk, unsweetened, shaken well
• ¼ tsp salt
• e.g. banana(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 5 minutes

Black Rice Pudding (Bubuh Injin)

Briefly rinse the black rice under running water in a sieve. Then add the rice to a pot and 3 cups of water. Add 1/4 teaspoon of salt. Once it boils, reduce heat to low and simmer with the lid on for 45 minutes. Then pour in 1 1/2 cups of coconut milk. Bring the whole thing back to a boil, stirring well. Once it boils, reduce heat to low and simmer for another 30 minutes, stirring occasionally. Only stir in the sugar after the rice has risen, not before, as this will make the rice hard. The amount of sugar can be adjusted to taste. Remove the pot from the heat and let it cool to room temperature, then pour over the remaining coconut milk and serve. The pudding should still be slightly warm. The bananas can be placed on top as a topping. A recipe from Southeast Asia. It is served for breakfast but also often as a dessert. Black rice is also called forbidden rice, not to be confused with wild rice. You can find it in any well-stocked Asian supermarket. Palm sugar gives it a lovely caramel flavor, but it can also be substituted with white granulated sugar.