- serves 4 people
- preparation 5 minutes
- cooking 45 minutes
- difficulty Easy level
Ingredients
- 400 g (2 cups) black rice
- 800 ml coconut milk
- 100 g soft brown sugar
- ½ tsp salt
- 2 pandan leaves, knotted and torn
Soaking time: 2 hours
Instructions
- Place the black rice in a bowl and pour in enough water to cover. Leave to soak for at least 2 hours, then rinse and drain the rice.
- Combine the soaked rice and 3 litres (12 cups) water in a saucepan, bring to the boil and cook for 30–35 minutes until the rice is tender but still chewy in texture. Drain and set aside.
- Place the coconut milk, brown sugar, salt, pandan leaves and 250 ml (1 cup) water in a clean saucepan and stir until the sugar has dissolved. Bring to a simmer, then add the cooked black rice and keep stirring over medium heat until the mixture starts to boil and thicken.
- Remove from the heat and discard the pandan leaves. Serve as it is, or with fruit and nuts of your choice.
Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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