Sticky Black-Rice Pudding


Sticky Black-Rice Pudding
Servings: 4


1/2 cup glutinous black rice (must be glutinous not just wild rice)
1/3 cup glutinous white rice
1 vanilla pod
3 1/4 cups water
1/4 cup grated palm sugar
1 cup thick coconut cream or coconut milk
chilled coconut cream or coconut milk to serve
fresh bananas to serve

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100088


This sweet black-rice pudding with its nutty flavour and cooling coconut milk is an ideal way to kick-start your day.


Rinse the rice well under cold running water to remove starch.  Place the rice, vanilla pod and 3 cups of water into a heavy-based saucepan and simmer, stirring occasionally.

Place the palm sugar and remaining water into a small saucepan and bring to a simmer.  Continue simmering until the water has reduced by half.

When the rice has simmered for about 20 minutes, add the palm sugar syrup and thick coconut cream or milk to the cooked rice, and continue to simmer gently, stirring occasionally to prevent sticking, until most of the liquid has evaporated.  Make sure the mixture does not boil dry and add more water, if required.  The rice and syrup will now be a dark purple colour.

Serve cooled with fresh bananas and drizzled with chilled coconut cream or milk.



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