After a long flight to Singapore a lovely Malay woman brought me a warm bowl of Bubur Pulut Hitam, a traditional Malaysian dessert known as sticky black rice pudding. I remember critically inspecting this dark and messy looking dish, but it smelled good. Boy, it was the best rice pudding I had tasted! Rich in flavor and soooooo creamy but not too sweet. The traditional recipe has only four basic ingredients: black sticky rice, coconut milk, pandan leaves (optional) and coconut sugar. But the best news is that black rice is an absolute health bomb! Compared with other rices, it has the highest amounts of antioxidants (mostly anthocyanins), fiber, minerals and iron.
Black Sticky Rice Pudding (Bubur Pulut Hitam) [Vegan, Gluten-Free]
- 7 ounces black sticky 'glutinous' rice (soak between 12 - 24 hrs in filtered water)
- 9 ounces coconut cream (or coconut milk for a lighter version)
- 1 pinch celtic sea salt
- 1 tbsp vanilla essence
- 1/2 cup coconut sugar (optional)
- 1/2 cup seasonal fruit (mango, berries, banana, cherries)
- 1 tsp of sesame seeds (optional)
- Wash rice thoroughly and soak in filtered water for at least 12 - 24 hours or overnight.
- Discard water and boil with water and 2/3 or coconut cream/milk for 20 - 30 min until thick and creamy.
- Stir in vanilla essence, sugar and salt.
- Serve warm with seasonal fruit as per your personal preference.
You can buy black sticky rice at any Asian food market. It's also known as glutinous rice, but contains no actual gluten.