Bubur Pulut Hitam (Black Glutinous Rice Dessert)

While it is named ''black'' glutinous rice, in actual colour, it is a lovely burgundy. And no you can't dye your hair with it. It just does not work. However, if you have not already had this as one of your must-try desserts, please add this one in.

This black rice looks like wild rice. It tend to be a very dark brown or black in colour when it is dry, and after 1 or 2 hours of soaking in water, you can see the colour turning into a deep purple colour. This is its natural colour. The taste is sweet and nutty - which is why it is used widely for making desserts rather than a main course. Texture is slightly crunchy, and i love it.
This rice should likely to originate from Asia itself, and it is very popular amongst Indonesians, Malaysians, Singaporeans, and Thais. Can anyone tell me if otherwise? :-) I'd love to learn more about this.

My uncle came by and bought us some sticky black rice. The simplest way to eat this is to make the Glutinous Black Rice Porridge with some Creamy Coconut Milk.

1 cup f this probably can make up 2-3 servings. Just to be safe, cook more. You might never know that you need some extra... So, let;s get cookin'!
:: Recipe ::
2 cups black glutinous rice
6-8 cups water
2 screwpine (pandan) leaf
3 heaped tablespoon sugar
1 teaspoon salt
1 cup coconut cream(santan), or fresh milk
First of all, soak the rice in normal temp water for about 1 hour. The colour turns black, but don't worry about it. Rinse, and pour in a pot along with water, and pandan leaf. Let it cook for about 30 minutes, with lid closed. Add water as needed. You will be looking out for a porridge-like texture. Add salt and sugar to taste. Let cool.

Coconut milk or milk is added when serving the dessert. This dessert can be served warm or chilled. I like them in any way! We normally use santan, about 2-3 spoonfuls of it added to a small bowl of this dessert. But it tastes wonderful with fresh milk as well. All the healthier choice!
Want some? :-)