Serves 6
450 min
Pulut Hitam (Black Rice Pudding with Coconut Milk)
Recipe GLPR966add1af68c13
A silky Southeast Asian dessert made with black sticky rice simmered until tender in a sweet coconut milk sauce. The rice develops a deep purple hue and creamy texture when cooked with full-fat coconut milk and sugar, creating an indulgent yet naturally vegan treat. Serve warm or chilled for a satisfying finish to any meal.
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Ingredients
1 cup black sticky rice (purple rice)
2/3 cup granulated sugar
1 1/2 cups full-fat coconut milk
1/2 teaspoon salt
Directions
Rinse the black sticky rice under cold running water until the water runs nearly clear, stirring gently to remove excess starch. This prevents the pudding from becoming overly thick and helps the grains cook evenly.
Place the rinsed rice in a heavy-bottomed pot or pressure cooker. Add enough water to cover the rice by about one inch.
Bring the water to a boil over medium-high heat, then reduce to low heat. Simmer uncovered, stirring occasionally, for approximately 45-60 minutes until the rice is tender and has absorbed most of the water. If using a pressure cooker, cook at high pressure for 25 minutes, then allow natural pressure release.
Once the rice is tender, stir in the sugar and salt until fully dissolved, combining evenly throughout the cooked rice.
Pour in the coconut milk slowly while stirring constantly to blend it smoothly with the rice mixture and prevent lumping.
Continue cooking on low heat for 10-15 minutes, stirring frequently to prevent the bottom from sticking, until the pudding reaches a thick, creamy consistency. The rice should be very soft and the mixture should have a glossy, uniform appearance.
Remove from heat and allow to cool for a few minutes. Divide evenly among six bowls and serve warm, or transfer to a serving dish, cover, and refrigerate for several hours to serve chilled.
