The ingredients and cooking process are simple, but it is a long-simmered dish that will take a few hours of your time. Most recipes call for Thai purple sticky rice, but some state forbidden rice, which is black, but not the traditional glutinous (or sticky) rice. Either one makes a delicious pudding, but the texture varies. Whole Foods and most other gourmet markets stock it, as well as the coconut milk. Coconut palm sugar is traditional sweetener, and is now widely available as a healthier sugar, but granulated sugar will also work. Some recipes also incorporate pandan leaves for flavoring, or garnishes of fruit and toasted coconut. This version is very simple. It can be served warm, cold or room temperature.
Black Rice Pudding (serves 8)
1 cup Thai purple sticky rice or black rice
1.5 cups of coconut milk
1/4 teaspoon of salt
1/2 cup coconut palm sugar
1/4 cup coconut milk with a pinch of salt, for the topping
Soak the rice in water overnight, and drain, if using sticky rice.
Place the rice in a 3 quart saucepan with three cups of water. Bring the water to a boil, then cover and reduce the heat to low. Simmer for 45 minutes.
Add the coconut milk, coconut sugar, and salt. Bring to a boil again, and simmer for 30 minutes, stirring occasionally. If you like the grains of rice to be less chewy, you can simmer the porridge for another 30 minutes longer. Turn off the heat, and allow the porridge to cool.
This is a rich dish, so portions are relatively small. Divide into eight cups or small bowls. Drizzle with the salted coconut milk and serve. The porridge will also keep in the refrigerator for up to five days.
Sliced fruit or coconut shavings can also be used as a garnish.