Black Glutinous Rice Pudding
1 min readBlack rice comes in both long-grain and glutinous form. Make sure you select the latter for this exotic, luxurious rice pudding. Pandan leaves are available in Asian markets; if you can’t locate them, omit from the recipe and stir in 1⁄16 teaspoon of pandan essence or pure vanilla extract just before adding the cooked rice.
MAKES 6 TO 8 SERVINGS
1 cup black glutinous (sticky) rice
1 1⁄3 cups water
2⁄3 cup sugar
1 pandan leaf, tied in a knot
1 cup regular coconut milk
1 cup light coconut milk
1⁄4 teaspoon salt
Bring a large stockpot filled halfway with salted water to a boil over high heat; add the rice and reduce the heat slightly. Cook, stirring occasionally, until just tender, 30 to 35 minutes. Drain well in a colander (do not rinse). In a large saucepan, bring the water, sugar, and pandan leaf to a boil over medium-high heat Add coconut milks and salt and let come to a brisk simmer; reduce the heat to medium and simmer, stirring occasionally, 8 to 12 minutes, or until reduced by about half. Remove the pandan leaf. Add the rice and reduce the heat to medium-low; cook, stirring, until heated through and thickened, about 5 minutes. Serve warm or at room temperature. Alternatively, completely cooled pudding can be covered and refrigerated up to 2 days and served chilled, or returned to room temperature.
{PER SERVING} Calories 306 • Protein 4g • Total Fat 10g • Sat Fat 9g • Cholesterol 0mg • Carbohydrate 52g • Dietary Fiber 1g • Sodium 118mg
