Bubur Ketan Hitam (black rice pudding) from Ida Rohimawati can be prepared in 75 minutes. You make this dish with Coconut blossom sugar from Amanprana. This recipe from the Indonesian & Indian kitchen is delicious as Desserts & Cake and biscuit. It also fits perfectly in a Vegetarian & Vegan diet.

Ingredients for bubur ketan hitam (black rice pudding)

  • 1 cup or 150 gram of black glutionous rice
  • 500 ml water
  • 100 grams Gula Java Brut
  • ½ tea spoon salt
  • 1 cup coconut milk

Preparation of bubur ketan hitam (black rice pudding)

  1. Rinse the black glutinous rice – Do not over rinse as it will wash away the vitamins
  2. Soak the glutinous rice with warm water for 2 hours and let drain
  3. Boil the water and add the black rice
  4. Once the water is boiling, turn the heat down to medium heat and keep stirring every 5 minutes or so to prevent the rice thicking to the bottom
  5. Cook until the rice is soft and mushy (about 1 hour)
  6. Add gula java coconut blossom sugar and salt, and let it shimmer until it’s completely absorbed with the glutinous rice
  7. Serve in a bowl and poure additional 1 spoon of coconut milk