Need something to cool you down during these scorching summer days? Brunei’s black rice pudding will do just the trick. A popular dish in Southeastern Asia, black rice pudding features coconut milk, glutinous rice, and palm sugar all mixed together for one ulta-delectable dessert.. Enjoy!
1 ¾ cup black glutinous rice (note: it must be sticky rice or else the recipe will not turn out)
1 ½ cup fresh coconut milk
½ cup palm sugar
5 cups water
2 pandan leaves, finely ground
5 cups of water
1. Rinse the rice for several minutes in running water, and make sure to drain thoroughly afterwards.
2. Put the water, rice, and ground pandan leaves into a large put, allowing to cook for 45 minutes over a medium heat
3. Add in palm syrup, and cook until the liquids begin to evaporate
4. Allow to cool, and mix in some salt (no more half a teaspoon) in order to preserve the rice.
5. Allow to set a room temperate and serve topped with fresh coconut milk.
6. For a more cooling summer dish, let sit in the refrigerator for 2-3 hours before serving
For more recipes from Brunei, the following websites are a good start:
Healthy Life (where today’s recipe came from): http://www.healthy-life.narod.ru/wor_ek31.htm
Brunei Tourism: http://www.bruneitourism.travel/cultures/recipes.html
Recipes of Asia: http://www.asian-recipe.com/brunei