Black Rice PUDDINg
I’ve come across many versions of this dish across Indonesia, Malaysia and Thailand. And while it’s commonly eaten as a dessert, a lighter version of it makes for a delicious and nourishing breakfast. Black glutinous rice can be found in Asian stores (it’s actually purple) and is very nutritious, being high in antioxidants, as well as iron and B vitamins. Usually made with pandan leaf in South East Asia, I’ve added cardamom and cinnamon. I also make this more soupy like a porridge than how it is traditionally eaten, so it is easier to digest for breakfast. This dish takes a bit of extra time to prepare compared to other porridges, but it’s well worth it. Made with cooling coconut milk, it’s an excellent breakfast in summer.
Ingredients (serves 2)
1/2 cup black glutinous rice (soaked overnight)
1 tbsp ghee or coconut oil
1 tsp cardamom
1 tsp cinnamon
1 cup coconut milk
1 tbsp jaggery or coconut sugar (or to taste)
2 cups water
Method
Heat ghee or coconut oil in a small to medium-sized saucepan and add drained black rice.
Cook black rice for a few minutes until it is covered in the oil, and add the spices.
Stir for another 30 seconds before adding the water. Ensure the water covers the rice by about 3 or 4 cm.
Place lid on saucepan and cook on low heat for about 30 mins, continually checking and adding more water as needed.
Once rice is soft and well-cooked, add sugar and coconut milk and cook for another 5 minutes, stirring a few times.
Serve once the porridge is a nice, soupy consistency and the rice, coconut and sugar are well-cooked through.
