Monday, October 21, 2013

Burmese Black Sticky Rice & Coconut Pudding

This pudding is pure comfort food for a cold, snowy or rainy day. A good friend of ours who lives in the neighbourhood walked over last evening and presented us with a generous amount of black rice. She must have read my mind because black rice is on my list of things to get from the Oriental grocery store. Black rice is called Kao Hnyin Baung in Burmese and, during my childhood, was sold by street vendors for breakfast in Rangoon. So it has a special place in my heart.

Black rice, according to the information on the package, was known as “Emperor’s Rice” in ancient China and was reserved exclusively for Chinese Royalty. Loaded with antioxidants, Vitamin E and fiber, it is delicious with a sweet and nutty taste which, combined with its rich, dark purple color, is a treat for the eyes and taste buds.

This pudding comprises just 3 simple ingredients consisting of black rice, coconut milk and the flesh of young coconut or grated fresh coconut. I used Macapuno Coconut Strings, a Phillipino product that is made up of sweetened strings of young coconut flesh, used four forkfuls of it and omitted sugar all together.
The pudding has a deep purple color and a very delicious and satisfying creamy texture. Stir the pudding occasionally, towards the end of the cooking process, to prevent it from sticking to the bottom of the pan.
Serve hot or chilled, garnished with a little coconut milk and strings.
1 cup black rice
2 cups water
¼ tsp. salt
2 cups or one 14 oz. can coconut milk, set 2 Tbsp. aside
4 forkfuls Macapuno Coconut Sport Strings
   or ¼ cup young coconut flesh, sliced - set a few strings aside
Sugar to taste

1. Place rice in a bowl, cover with water & soak overnight, preferably in the refrigerator.
2. Rinse and drain in several changes of water.
3. Transfer rice, along with water, to a saucepan and bring to a boil.
4. Lower heat to lowest possible setting and simmer for 25-30 minutes until rice is tender.
5. Add heated coconut milk, keep at a low simmer & cook to a delightfully soft mush.
6. Add coconut strings and salt, stirring well.
7. Adjust sweetness, adding as much sugar as desired.
8. Remove from heat and serve, garnished with reserved coconut milk and strings.

I shared this recipe on

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