Black Rice Pudding with Coconut Cream and Palm Sugar Syrup
Many cultures have some version of rice pudding, but this one from Indonesia has become one of my favorites. It is typically served at breakfast, but it's also a nice dessert treat. It's made from glutinous black rice, a common ingredient in Indonesia that can be found in most Asian grocery stores. I first had this dish in Bali at the home of Nina, a beautiful woman who cooks all day for her entire extended family. She and I had cooked for hours in her outdoor kitchen, set in the middle of a small courtyard separating the houses of her family members. When I thought I could eat no more, she presented me with a bowl of black rice pudding. I didn't expect such a simple dish to taste so good, and although my intention was to only eat a couple bites, I finished the entire bowl. I've made it many times since my return from Bali, and my favorite way to eat it is with a scoop of vanilla or coconut ice cream.
Ingredients
Serves 4
Black Rice Pudding:
1 cup black glutinous rice
1/4 teaspoon Morton kosher salt
1 cinnamon stick
1 teaspoon vanilla extract
2/3 cup palm sugar, divided (can substitute brown sugar)
1/2 cup coconut cream
1 tablespoon ground cinnamon, for garnish
1/4 cup toasted coconut
Process
Rinse rice several times in a sieve, picking out any husks or grit. Put rice and 2 cups of water in a bowl to sit 6 hours or overnight. Drain the water and put rice in a pan with 3 cups of water, salt, and cinnamon stick. Bring to a simmer, and cook uncovered for 40 minutes, or until rice is tender. Rice should be a bit “soupy”, like rice pudding. Depending on the rice you are using, you may need more water or more cooking time. Discard the cinnamon stick and stir in 1/3 cup of palm sugar (or brown sugar, if using). Stir over the heat for five minutes to allow sugar to dissolve. Then cool to room temperature. Meanwhile, in a saucepan heat the remaining 1/3 cup of sugar with 4 tablespoons of water. Stir until sugar is dissolved and has become a syrup.
To serve, spoon rice into bowls and top with a drizzle of syrup and a spoonful of coconut cream or ice cream. Sprinkle with cinnamon and toasted coconut.
