Black Glutinous Rice Pudding
A classic Malaysian pudding dessert, Black Rice pudding. This recipe uses black glutinous rice, thus giving it its color and name. Quite similar to white rice pudding but not totally the same.
Servings: 4 people
Ingredients
Pudding:
- 1 cup black glutinous rice , soaked overnight and drained
- 1 cinnamon stick
- 5 cup water
- ½ cup brown sugar
- pinch of salt
- 300 ml coconut milk
Sauce:
- 1 cup coconut milk
- pinch of salt
- 1 teaspoon corn flour
Instructions
The rice
- In a pot, add in black glutinous rice, water and cinnamon stick. Bring to a boil and cook until the rice is soft, around 45 minutes. Stir now and then. I started off by adding 2 cups of water and keep adding 1 cup when the water is almost absorbed by the rice.
- Add in brown sugar, salt and cook until sugar is dissolved. Add in coconut milk and continue cooking for 1-2 minutes. Cool completely and chill in the fridge overnight.
The sauce
- In another pot, add in coconut milk, salt and corn flour. Mix everything and cook until the sauce thickens. Cool completely and chill in the fridge overnight also.
Assembling
- To serve, ladle some black glutinous rice pudding into a bowl. Pour some sauce on top and enjoy :)
Notes
Some people like to eat this black glutinous rice pudding hot, warm, room temperature but I love it chill.