x

Email this Recipe

Seriously Asian

Pulut Hitam (Black Rice Pudding with Coconut Milk)

Pulut Hitam (Black Rice Pudding with Coconut Milk)

Pulut Hitam (Black Rice Pudding with Coconut Milk)

Loading text goes here What's This? OK

About This Recipe

Yield:4 to 6 as a hearty dessert or breakfast
Active time:10 minutes
Total time:1 1/2 hours (plus overnight soak)
Special equipment:4 quart saucepan
This recipe appears in: Seriously Asian: Purple Rice Pudding in Coconut Milk

Ingredients

  • 1 cup black sticky rice (purple rice)
  • 2/3 cups sugar
  • 1 1/2 cups coconut milk
  • 1/2 teaspoon salt

Procedures

  1. 1

    Soak rice for at least 6 to 8 hours in a large bowl filled with cold water.

  2. 2

    The next day, drain the rice and add to large saucepan. Add 8 cups (2 quarts) fresh water to the pan. Add sugar and bring water to boil over high heat. Reduce to a simmer and cook, partially covered, until rice grains have split open and the rice is tender, 1 to 1 1/2 hours. The liquid in the pan will have thickened to the consistency of a light syrupy pudding. Towards the end of cooking time, stir the rice to prevent scorching and sticking on the bottom.

  3. 3

    Meanwhile, combine coconut milk with salt and let sit at room temperature.

  4. 4

    Ladle rice pudding into serving bowls and drizzle the coconut milk over each portion. Serve immediately. Leftover pudding may be kept in a covered container in the refrigerator for up to 1 week. Reheat before serving.

Comments

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: