Indonesian Black Rice Pudding
4 servings
60 minutes
Indonesian black rice pudding is an exquisite dessert embodying the richness of Indonesia's culinary tradition. It is based on black rice, which has been considered food for the nobility for centuries and called 'imperial'. Slowly cooked to a creamy consistency with aromatic vanilla pod, it acquires a rich, slightly nutty flavor. Palm sugar adds a subtle caramel sweetness, while coconut cream provides velvety softness. This dessert is not just a treat but a true gastronomic pleasure that immerses you in the atmosphere of Southeast Asia. Served warm, it can be enjoyed as a standalone dish or complemented with tropical fruits. In Indonesia, it is often prepared for special occasions as it symbolizes comfort and traditional family values.
1
Soak the rice for at least 8 hours, preferably overnight.
- Black (forbidden) rice: 250 g
2
Add pre-soaked rice to a pot of water, and add a sliced vanilla pod (no need to peel). Cook for 45 minutes until the mixture starts to thicken. If the water evaporates too quickly, feel free to add more.
- Black (forbidden) rice: 250 g
- Vanilla pod: 1 piece
- Water: 750 ml
3
Gradually add sugar and mix the future pudding well. Add salt to taste.
- Palm sugar: 150 g
- Salt: to taste
4
Cook the pudding until it has a consistency similar to thick rice porridge.
5
Let it cool slightly. Pour with coconut cream. Serve warm. Divine!
- Coconut cream: 300 ml