BUBUR KETAN HITAM (BLACK STICKY RICE PUDDING)
Make and share this Bubur Ketan Hitam (Black Sticky Rice Pudding) recipe from Food.com.
Provided by Asura
Categories Dessert
Time 2h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse rice thoroughly for 2 minutes under running water. Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot. Simmer over medium heat for approximately 40 minutes.
- Add palm sugar syrup and continue to cook until most of the liquid has evaporated. Season with a pinch of salt. Remove from heat, allow to cool.
- Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut cream.
Nutrition Facts : Calories 309.9, Fat 19.7, SaturatedFat 17.4, Sodium 352.1, Carbohydrate 34.3, Fiber 2.4, Sugar 31.8, Protein 3
THAI BLACK RICE PUDDING
This is a rice pudding with a twist! This black rice pudding tastes like it has berries in it but it doesn't! Sweet black rice can be found at ethnic or Asian markets and it turns purplish when cooked.
Provided by Pepper Monkey
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place rice in a bowl and rinse with water by stirring in a counter clockwise motion.
- Do this repeatedly until the water is clear and clean, indicating the rice is clean.
- Pick out any odd grains.
- In a medium saucepan, stir rice, salt, sugar and water and bring to a boil.
- Stir well and reduce heat to low.
- Cover and simmer gently for 1 1/2 hours to 2 hours until all of the water has been absorbed and the rice is tender.
- Stir in the coconut milk and serve immediately as a hot dish.
- Or chill and serve cold.
Nutrition Facts : Calories 258, Fat 8.2, SaturatedFat 7.2, Sodium 203.3, Carbohydrate 44.1, Fiber 0.9, Sugar 16.6, Protein 2.9
BLACK RICE PUDDING
Something a bit different! Black rice or black sticky rice can usually be found in Asian or Indian stores.
Provided by Missy Wombat
Categories Dessert
Time 1h5m
Yield 1 batch
Number Of Ingredients 7
Steps:
- If you don't have a pressure cooker, soak the rice for 24 hours before cooking.
- Heat the water and rice in a pot and as the water gets hot, add the sugar. Stir until dissolved.
- Break up the cinnamon, crush the cardamom and cloves with a mortar and pestle. Place the spices in a piece of gauze or muslin and form a bag by closing it with a piece of cotton.
- Pressure cooking method: Submerge the spice bag in the mixture and pressure cook for about 30 minutes.
- When the pressure has come down, open the pot and stir any sedimented rice into suspension and then allow to simmer for about 15 minutes without a lid and with regular stirring on a low flame. This will form a syrup.
- While simmeing occasionally press the spice bag against the pot wall so that more of the spice essence is released.
- Mix well and serve or use a measuring jug to transfer the rice to storage containers.
- Simmering method: Note the level of the water in the pot after you have dissolved the sugar and added the spice bag. You will probably need to simmer for at least 90 minutes so occasionally top up the water and stir well.
- Serve hot with a topping of coconut cream.
Nutrition Facts : Calories 2757.5, Fat 2.6, SaturatedFat 0.7, Sodium 44.5, Carbohydrate 645.7, Fiber 14, Sugar 249.8, Protein 32.5
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