Burbur Injin (Black Rice Pudding)
This is often served as a dessert, but works just as well as a breakfast or snack. Usually palm sugar is used, but brown sugar and sucanat are good substitutes.
Updated: Wed, 02/21/2018 - 10:44pm
- 1 cup forbidden black rice
- ½ cup short grain brown rice
- 1¼ cups coconut milk
- 1 cup water
- Pinch salt
- ¼ cup palm sugar + more to taste
- ¼ cup coconut cream (see note*)
*Note: To get Coconut cream, simply let a can of coconut milk sit overnight in the fridge. Do not shake the can. Carefully open and scoop cream off top; use remaining liquid for cooking rice. Coconut cream can also be purchased in the baking aisle.
- Soak black rice and brown rice for four hours in warm water. Drain water, and proceed with recipe.
- Heat coconut milk, water, and salt in medium-sized saucepan. Add soaked rice, bring to a boil, and cover. Reduce heat to low, and simmer for 40 minutes, until rice is tender.
- While still hot, stir in palm sugar and let stand 15 minutes. Taste and add more sugar is you like.
- Serve in small bowls with a drizzle of coconut cream. Enjoy warm or cold