Balinese Black Rice Pudding - Bubur Injin | Chicken Recipes

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Balinese Black Rice Pudding - Bubur Injin

By poisoneyes | March 24, 2008

1 cup (200 g) uncooked black glutinous rice
3/4 cup (150 g) uncooked white glutinous rice
6 cups (1 1/2 liters) water
2 pandanus leaves, tied into a knot, or 1 drop pandanus extract
1/4 cup (50 g) shaved palm sugar or dark brown sugar
Pinch of salt
1/2 cup (125 ml) coconut cream

Rinse both types of glutinous rice in several changes of water until water runs clear, and soak overnight.
In a saucepan, bring the glutinous rice, water and pandanus leaves or extract to a boil over medium heat and simmer uncovered for about 40 minutes, stirring occasionally until the rice is soft and cooked, with porridge-like consistency. Discard the pandanus leaves, if using. Add the palm sugar and stir until the sugar is dissolved. Reduce the heat to low and simmer for about 5 minutes before removing from the heat.
Combine the coconut cream and salt in a bowl and mix well.
To serve, spoon the pudding into individual serving bowls and top with the salted coconut cream.

Note: Black glutinous rice is a variety of glutinous rice found mainly in Indonesia. Normal glutinous rice may be substituted, although the texture is not quite the same.

Serves: 6 to 8
Preparation time: 10 mins + overnight soaking
Cooking time: 50 mins

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