Balinese black rice pudding with coconut cream recipe

Chef at Demuths, Helen Lawrence prepares a delicious Indonesian pudding of sticky black rice with coconut milk and fruit for Taste of Bath
  • 200g black glutinous rice
  • 1 litre pints water
  • 50g soft brown sugar
  • 1 vanilla pod
  • 150ml coconut milk
  • 2 tbsp coconut cream
  • 1 tbsp white sugar
  • seasonal fruit
  • 4-6 tbsp toasted coconut

METHOD

How to make sticky rice pudding

1. Soak the black rice for 12 hours. Rinse it and place it in a saucepan with the water, sugar and the vanilla pod. Bring to the boil and then simmer, uncovered, for 1 hour or until the rice is soft and all the water has been absorbed. The rice pudding should be thick and glossy.

2. To make the coconut cream, heat the coconut milk, coconut cream and sugar together, until the sugar has dissolved.

3. To serve, fill a bowl with warm black rice pudding and top with hot coconut cream. Finish with seasonal fruit and sprinkle with toasted coconut.

Taste Festivals

Recipe © courtesy of Helen Lawrence at Demuths

To find out more about Taste Festivals and to buy tickets visit the Taste Festivals website.

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Wednesday 19 December 2007

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