This very unusual rice pudding, Bubor Pulot Hitam, which uses bruised fresh root ginger, is quite delicious. When cooked, black rice still retains its husk and has a nutty texture. Serve in small bowls, with a little coconut cream poured over each helping.
115 g (4 oz) black glutinous rice
475 ml (16 fl oz) 2 cups water
1 cm (1/2 in) fresh root ginger, peeled and bruised
50 g (2 oz) dark brown sugar
50 g (2 oz) caster sugar
300 ml (1/2 pint) 1 1/4 cups coconut milk or cream, to serve
1. Put the rice in a sieve and rinse well under cold running water. Drain and put in a large pan, with the water.
2. Bring to the boil and stir to prevent the rice from settling on the base of the pan. Cover and cook for about 30 minutes.
3. Add the ginger and both the brown and caster sugar. Cook for a further 15 minutes, adding a little more water if necessary, until the rice is cooked and porridge-like.
4. Remove the ginger and serve warm, in bowls, topped with coconut milk or cream.
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