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Bubur Pulut Hitam directly translated means Black Sticky Rice Porridge. It’s more or less an Asian version of a rice pudding drizzled with coconut cream. It was my first attempt at making it so I seeked assistance virtually from my mum’s good friend who is a great cook.

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Ingredients
• 1 cup Black Glutinous Rice
• 5 cups of water
• Brown sugar (use palm sugar if you have it to hand)
• a little vanilla essence (use screwpine leaves for fragrance if you can)
• Coconut cream

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you can get this in any Asian stores

Method
1. Wash the rice thoroughly before placing in a saucepan to boil. Some say you have to soak the rice overnight, but with a good quality rice there is no need for soaking.

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2. Cook on a low heat. At this point, add the knotted screwpine leaves if you have them or the vanilla essence. Once the water warms up, it will turn deep purple/maroon.

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3. Let this simmer and once you think it’s soft and the water has slightly reduced, increase the heat and gently stir until it thickens.

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4. As soon as the consistency changes, add to it sugar according to your own taste. (Most people add the coconut cream at this point too but I was advised to add it just before serving so the rice keeps better should you have any leftovers.)

Top with coconut cream and serve warm…

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My husband wanted to try it with chopped mangos and I have to say it worked very well together.

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There are so many health benefits to black rice and it has been ranked as a superfood!
See: http://en.m.wikipedia.org/wiki/Black_rice

Do give it a try and enjoy all the purple goodness!💜

Note: Don’t make a rookie mistake like I did and use a wooden spoon to cook this as it will stain. My favourite wooden spoon is now purple!😊

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