There’s black sticky rice porridge and there’s black sticky rice pudding. Despite some people’s penchant for using the term pudding when they mean porridge, the two are not interchangeable.
Porridge is more soupy than pudding. Porridge will drip down the spoon when tilted; if pudding drops off the spoon at all, it will fall like a blob. This is true whether the dish includes black sticky rice or not. Moreover, pudding almost always contains eggs which act as a binder.
This is black sticky rice pudding. If you’re looking for black sticky rice porridge, click here.
- 1 cup black sticky rice soaked overnight
- 2 pandan leaves
- shaved palm sugar to taste
- 3/4 cup coconut cream
- 1 egg beaten
- 1/2 cup sweetened condensed milk
Drain the rice and pour into a thick-bottomed pan. Add a pinch of salt. Tie the pandan leaves into a knot and throw it in. Pour in a cup and a half of water. Cover the pan. Cook the rice over low heat until the grains split and the mixture is almost dry. Add enough palm sugar to taste.
Off the heat, stir in a quarter cup of coconut cream. Allow the mixture to cool a bit to give the rice time to soak up the coconut cream.
Meanwhile, preheat the oven to 350F.
Spoon the black sticky rice mixture into serving-size heat-proof ramekins until about two-thirds full.
In a mixing bowl, stir together the beaten egg, remaining coconut cream and sweetened condensed milk. Strain then pour on top of the prepared black sticky rice, filling the ramekins.
Place the ramekins in a baking pan, fill the pan with hot water and bake the custard-topped puddings in a preheated 350F oven for 30 to 40 minutes or until the custards are firm and lightly browned on top.
Serve the black sticky rice pudding warm or chilled.