Black glutinous rice (sweet rice) is a grain that is commonly found in Southeast Asia. I’ve actually seen fields of black rice in Thailand before. It looks like burnt rice, but it actually isn’t burnt, and when it is cooked, it turns into a very nice purple color. This nutty rice grain is often used in a dessert, and bubur pulut hitam is born. 🙂
Bubur Pulut Hitam is a nyonya dessert, and the nyonyas are renowned for their sweet tooth. I tend to shun foods that are too sweet, which is why I always reduce the sugar used in a recipe. Don’t want to be a diabetic! (Am already halfway there…)
- 1 cup black glutinous rice
- 5 cups water
- water for soaking
- 1/4 cup sugar (this is a reduced sugar recipe)
- 3 pandan (screwpine) leaves
- 1/2 cup coconut milk
- pinch of salt
Rinse and soak the glutinous rice in water for at least an hour. The water will turn purple, but it should still be clear.
Drain the glutinous rice grains, and add the pandan leaves, sugar and 5 cups of water to the pot.
Bring the water to a boil, and turn the heat down to simmer for 45 to 60 minutes, stirring often, so that the rice doesn’t burn.
The rice should have expanded and broken up, and the liquid should have thickened.
Serve with a drizzle of coconut milk.