Tuesday, July 24, 2007

Singapore-Style Black Rice Pudding

This is a dish that I have had at a favorite Singaporean restaurant and decided to try making for myself. I think it's delicious served warm with a little cold coconut milk on top. The sweet, warm pudding, combined with the cool milk is such a treat, and it's great with fresh fruit. Usually I serve it with strawberries, but this time I thought I'd play up the tropical origins of the dish by adding pineapple. Yum! Warning: like with most rice puddings, you will need to stand over the pot, stirring for a long time.

1 C black rice (Chinese Forbidden rice, or Thai sticky rice)
1/4 C sugar
Coconut Milk
Pineapple slices

Start by soaking the rice for at least 6 hours (or overnight). The rice should be covered by about 2 inches of water.

In a large pot, combine the rice and enough water to cover it, and bring to a boil stirring constantly. When almost all of the water is absorbed, add more and return to a boil. You will want to keep the pot bubbling, but not so hot that the rice will burn. Keep adding water until the rice has expanded and is extremely soft. Now stir in the sugar and remove from heat, letting the rice sit for a few minutes before serving.

Serve warm with a layer of cold coconut milk on top, and pineapple slices.

1 comment:

Mary said...

This would be a perfect dessert for those foggy San Francisco summer nights. Thanks for participating in SHF.