Preparation Time : 40 minutes
Cooking Time : 25-30 minutes
Serving : 5-6 members
Malaysian black rice pudding or authentically known as bubur pulut hitam in Malaysia and neighbouring countries in Singapore and Thailand . The first time I heard about this pudding ( it’s more like a thick porridge actually ) was through my aunt Shameem who was invited over for lunch to a friends place for Diwali where they served this black beauty to her . It’s not an easy job to get a good review from my aunt so this made sure that this mighty pudding is a sure must try . I did take note of the recipe from the telly through the hit series of food safari . Seeing the host of this show Maeve O’Meara go “umm ummm ” eating this pudding Was another intimation that made sure this one recipe is for keeps as this is her signal of saying the dish is too good to resist . Now the next problem is getting black rice to prepare this sweet Devine dish . Any out of station trip is not complete with out a gourmet shopping done for me . Like wise on a trip to chennai was going through the stuff in a gourmet store ( amma nana ) and to was delighted to see black rice . Grabbed two packets and the first thing I did when back home was to cook the black pudding as all the other ingredients required are every day cupboard friendly at home . As cooking half way , I was like how can rice with sugar and coconut milk taste really good . There’s no ghee , nuts or any thing to be added as well . But my doubts were put to shame as this black rice has an aromatic flavour that just soothes your taste buds and soul together . The colour does put you off but once you dig in , it’s hard to resist yourself from another helping . As usual I ended up gulping the entire lot with just one bowl had by hubby dear . ( shameless me :-)) ) after nearly a year or so after my try over this black rice pudding . We were invited to my hubbies niece engagement in a place called sivagankai in tamilnadu . My first time to that place and I was excited to see the cultural and culinary difference there . We were served lunch and the first thing served on the plantain leaf was the Malaysian black rice pudding . My eyes popped out literarily as I just could not under stand how did this dish end up in this corner of the world . Later to my surprise I was informed when asked that this is very famous dish here in kaaraikudi ( a neighbouring town ) where most of the chettiar community people of that region are linked to Malaysia through business . On my way back home this did bring a board smile to me thinking a dish that has travelled all the way from Malaysia to kaaraikudi a decade ago has just caught your attention a few months ago . Well culinary knowledge is a never ending journey and that’s why I guess I am in love with it.
Bubur pulut hitam
|black rice||1 cup|
|sugar||1/2 cup or more to taste|
|Thick coconut milk||2 cups|
- Wash and soak rice in 3 cups of water for 30 minutes . Add 1/4 teaspoon salt and pressure cook for 2-3 whistles .( the authentic way is to slow cook in a heavy bottomed pan with a lid for 3-4 hours ) rice will be cooked but still wet .
- Stir in sugar and 1 1/2 cups coconut milk and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy for about 10 minutes.
- Remove from heat and cool to warm or room temperature . Just before serving, stir pudding . Serve in individual pudding bowls topped with a good drizzle of remaining coconut milk on top .