Black Glutinous Rice


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Whoops! Meant to include this link. Had this for tea (warm) last night and brekkies (cold) today. It's bloody gorgeous!

1 cup glutinous black rice washed in several changes of water drained 6 cups water 2 pandanus leaves -- raked with tines of a fork, tied in a knot 2 tablespoons finely chopped palm sugar 1 cup coconut milk 1 tablespoon sugar or to taste -- (1 to 2) 1 cup coconut cream 1 pinch salt SUBSbreastUTES Replace pandanus leaves with 1 thin slice ginger. Use light soft brown sugar or soft brown sugar instead of palm sugar

RECIPE VARIATION - For a Nonya version of this recipe, add 6-8 dried longans dried skin broken and discarded. Alternatively subsbreastute 1-4 cup black glutinous rice with white glutinous rice.

Place the rice in a large saucepan and add the water. Bring to the boil, stirring occasionally. Cover lower the heat and simmer for 30 minutes. Add the pandanus leaves, palm sugar and coconut milk. Bring to the boil, then lower the heat. Simmer uncovered stirring from time to time until the rice is soft and swollen 20-25 minutes. Remove the pandanus leaves. Taste and add the sugar if desired. Divide between four serving bowls. Combine the coconut cream and salt in a small bowl, then pour 1-4 cup into the centre of each serving. Serve warm or at room temperature.

Indonesia - Anyone who has ever tried this delicious nutty tasting dish while travelling in Indonesia or Malaysia invariably falls in love with it. There are several variations - some cooks combine white and black glutinous rice while Nonya cooks add dried longans - but the basics of purplish black glutinous rice, palm sugar and coconut milk remain constant. This can be enjoyed at any time - for breakfast as a snack between meals or as a dessert.

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