Brunei Black Rice Pudding - Bubur Ketan Hitam

Servings: 4

Ingredients:

1¾ cup black glutinous rice

2 pandan leaves

5 cups of water

½ cup palm sugar syrup

Pinch of salt

1½ cups fresh squeezed thick coconut milk

Cooking Instructions:

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 milk. Helpful hints: As fresh coconut milk turns rancid fairly quickly, a pinch of salt is usually added to the milk to preserve it for a few hours.

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