Black rice pudding is served for breakfast in Bali on special occasions and also at one of my favourite restaurants in Kuta, Poppies, a popular spot since the 70s.
If there's any black rice left over I blend it with some vanilla ice-cream and serve it with tropical fruit as an evening dessert.
Ingredients
| ½ cup | Rice, black glutinous |
| ¼ cup | Rice, white glutinous |
| 2 | Pandan leaves, optional, I use frozen leaves |
| 1 | Vanilla bean, split lengthwise |
| 1 stick | Cinnamon |
| ½ cup | Palm sugar, syrup |
| ¼ tsp | Salt |
To serve
| 1 to serve | Coconut, grated and toasted |
| 1 to serve | Coconut milk |
| 1 to serve | Mixed fruit, sliced |
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Directions
- Soak the rice in water overnight.
- Place the rice and water in a large saucepan. Add the pandan, vanilla and cinnamon and enough extra water to cover the rice by 10cm.
- Heat until boiling and then reduce heat and simmer gently until the rice is soft and water absorbed, approximately 40 minutes.
- Stir in the salt and palm sugar syrup.
- To serve, spoon into bowls and top with coconut milk, sliced fresh fruit and sprinkle with toasted coconut.
