Sticky Black Rice Pudding

I have a TON of cookbooks. I’d like to think that I collect them. I’m sure a lot of my foodie friends out there can relate. I could just sit for hours, thumbing through my cookbooks, gazing upon those glossy pages, my eyes skimming the ingredients, my mouth watering over the perfectly styled pictures. I know that the internet provides a quicker, easier way to look up recipes…but to me? There’s nothing like holding a cookbook in my hand, flour dusting the pages, the smell of a real book (I’m also a real-book-reader, as opposed to giving into a digital reader…is that even what it’s called?).

A week or so ago, I was reading my Vegetarian Cooking: A Commonsense Guide and found a recipe for which I had all the ingredients.

Sticky Black Rice Pudding

2 C black rice

3 pandan leaves (I left this out)

2 C coconut milk

2/3 C soft brown sugar

1/4 C caster sugar

coconut cream, to serve

diced mango or papaya, to serve (I used mango)

Put the rice in a large non-metallic bowl and cover with water. Let it soak overnight (or a minimum of 8 hours). Drain the rice and place in a saucepan with 4 cups of water. Bring to a boil. Cook on a low boil, stirring, for 20 minutes. Drain.

*I skipped this step* Pull your fingers through the pandan leaves to shred them. Tie them in a  knot.

Pour the coconut milk into a large saucepan and heat until almost boiling. Add the pandan leaves and the sugars and stir until the sugar has dissolved.

Add the rice and cook, stirring, for 8 minutes (no boiling). Turn off the heat and let it sit for 15 minutes. Remove the pandan. Spoon into bowls, and serve warm with coconut cream and mango.

Mine came out exactly like the picture in the cookbook and tasted DIVINE. I halved the recipe and it still made a ton. My Smalls loved it. <3

Enjoy!

Kristin

PS – More bloggy blog posts to come!