Recipe by: Dewi Hackl

Source: Dewi Hackl

black rice pudding with coconut milk

Ingredients (Coconut Topping)

  • 1 ½ cup coconut milk
  • ½ cup water
  • Pandan leaf (see photo)
  • Salt

Ingredients (Black rice)

  • 1 cup black glutinous rice, see photo (available at most grocery stores)
black glutinous rice
black glutinous rice
  • 2 pandan leaves (see photo)
Pandan Leaves
Pandan Leaves
  • 5 + 2 cups water
  • Pinch of salt
  • 3/4 cup caster sugar
  • 1 small stick cinnamon

Instructions (Coconut Topping)

  • Put coconut milk, water, pandan leaf, and a pinch of salt in a pan.
  • Bring to a boil and cook for about 10 mins. Keep stirring while cooking.
  • Set aside to cool.

Instructions (Black Rice)

  • Soak rice overnight or at least 2 hours minimum.
  • Wash and rinse the rice thoroughly. Drain.
  • Put 5 cups of water, the 2 pandan leaves and the glutinous rice in to heavy large pan.
  • Bring to boil and simmer over medium heat.
  • Add salt, sugar and cinnamon stick.
  • Continue to cook and cover the pan and reduce heat to low until most of the liquid has evaporated for approximately 2 – 2 ½ hours. Keep stirring time to time
  • When the water is getting less and rice is getting thicker, gradually add the rest of the water.
  • Cook until the rice is soft and creamy.
  • Remove from the heat, allow to cool.
  • Serve warm or room temperature, or chill and serve cold.
  • Top with coconut milk before serve.

black rice pudding with coconut milk 2

Download PDF here: Indonesian Black Rice Pudding with Coconut Milk Dewi Hackl