Goldilocks & the black sticky rice pudding
Not enough warmth in my bones. Not enough photons hitting my eyeballs. March is making it easy to pretend I’m a winter-sedated bear nesting in my flannel sheets each night.
Here’s a little something Goldilocks would find steaming on the table if she broke into this bear’s house. I have no doubt she would lick the bowl of black sticky rice pudding clean. I wouldn’t blame her, because I did the same as a wee cub in Indonesia (where it’s called bubur ketan hitam)! It’s warming, stick-to-your-ribs comfort food, and it’s remarkably good for you too…
Black sticky rice is actually a very deep purple, alerting us to high levels of anthocyanin — the same antioxidant which has bumped blueberries to superfood status in recent years. And it’s a whole grain, meaning its bran is intact and chockablock full of fibre. Take that, berries!
In this simple recipe, a small amount of unrefined palm sugar enhances the darkly sweet flavours already present in the rice, and coconut cream is an extra dollop of unctuousness on top. To sum it up: these are a few of my favorite things.
BLACK STICKY RICE PUDDING
200 g (1 cup) black glutinous rice
1 liter (about 4.5 cups) water
palm sugar to taste
Bring the rice and water to a boil, then let it simmer uncovered on low heat for about an hour. The liquid will slowly reduce and the grains will soften, but not disintegrate. I prefer the rice to still have a bit of a chewy bite but if you like yours softer, add more water and let the pot burble away a bit longer. Bref, you’re looking for a glossy purple porridge-like consistency. Add palm sugar to taste and swirl in some coconut cream before smacking your lips and eating it all up à la Goldilocks.
PS. Are you still in hibernation too? Aside from bowls of rice pudding, warm slippers and afternoon coffees are getting me through…
Wow! I like black, sticky rice, but it tastes quite strong (to me) so I only eat it every 4 or 5 months. One of my favorite dishes is something my wife sometimes makee at her restaurant, sautéed skate with black sticky rice, with a butter sauce flavored with lobster stock. But this may supplant it–I absolutely agree about the palm sugar and coconut milk–favorite things all, even though I’m a relative newcomer to palm sugar. Thanks for the recipe. Can’t wait to try it. Ken
Oh, and try steeping a pandan leaf in the coconut milk/cream for the authentic version.
That recipe of Jody’s sounds gorgeous – the kick of lobster stock sounds like a very very good idea. A savoury way we eat sticky rice (not necessarily black) is cook it down extra thick, spread it into a pan to cool like polenta, then cut it into squares and toss it on the grill. Dipping in sambal or dried coconut finishes it off.
You’re just missing your pandan leaves in the santen :)
This is the easy-peasy version, but steeping pandan in the coconut milk makes it so fragrant, I agree!
This looks incredible! I’m going to make this :) yum.
In Malaysia, it’s called bubur pulut hitam. I love it!
Never tried this, but it sounds amazing. Looking forward to experiencing it!
Let me know what you think! (:
I never knew that black rice was so nutritious! I’ve always avoided it, as rice doesn’t seem to like my stomach very much, but your sticky rice pudding looks so delicious. Perfect for cold weather. We’re just heading towards winter here in Australia so I might give this recipe a go in the colder months. Love the idea of the pandan leaf also… beautifully fragrant (I’d cook this just so that my house smells nice!) x
Good luck as you and your pantry gear up for winter…a jar of black sticky rice looks so lovely on a shelf with the other grains/beans/spices. (: