Mini Malysian Cakes and Desserts. Rohani Jelani

      Black Rice Pudding

      150 g (¾ cup) black glutinous rice (pulut hitam)

      1 litre (4 cups) water

      1 pandanus leaf, tied into a knot

      120-140 g (½ cup or slightly more) sugar (depending on sweetness desired)

      250 ml (1 cup) thick coconut milk

      ¼ teaspoon salt

      1 Pick the rice over for husks and any foreign particles. Wash in several changes of water and then cover with fresh water. Leave to soak for 30 minutes.

      2 Drain the rice and add 1 litre (4 cups) fresh water. Bring to a boil together with the pandanus leaf; then reduce the heat to low and simmer until the grains are soft and most of the liquid has evaporated, about 1 hour. (The final consistency should be creamy and porridge-like; if it looks dry, add more water.) 3 Add the sugar and cook for another 10 minutes then remove from the heat.

      4 Combine the coconut milk and salt in a small pan. Heat gently, stirring constantly, until it reaches boiling point. Remove immediately from the heat. Serve the porridge in small bowls with a spoonful of coconut milk swirled over the top.

      Serves 4 to 6

      Preparation time: 40 mins

      Cooking time: 1 hour 10 mins