black glutinous rice

Black Rice (Black Sticky Rice)

200 g (7 oz.) black sticky glutinous rice

water

pandan leaves, tie them into a knot

Sugar,

coconut milk

Add the black rice into a pot. Rinse...

Add the black rice into a pot. Rinse with water thoroughly until the water turns clear. Please take note that the color will remain "black" or "purple" in color but it should look clear. Drain the water dry.

Add the water and Pandan leaves to the...

Add the water and Pandan leaves to the rice. Cover the lid and bring to boil on medium to low heat, for about 60 minutes. Lower the heat to simmer and continue to cook until the rice becomes soft and breaks up. Keep checking on the water level, add more water to cook the black sticky rice. Add sugar to taste, stir to combine well.

While cooking, prepare the coconut milk mixture. Heat...

While cooking, prepare the coconut milk mixture. Heat up the coconut milk on low heat. Add salt. Stir well and set aside.

Serve the black sticky rice dessert in small...

Serve the black sticky rice dessert in small bowls. Top each serving with a spoonful of coconut milk. If you like it creamier, add more coconut milk. Stir well before eating.

Learn how to make bubur ketan hitam conveniently with pressure cooker without having to soak the glutinous rice. So creamy, gooey, and delicious

Bubur Ketan Hitam / Bubur Injin Pressure Cooker (Black Sticky Rice Dessert)

200 gr Black glutinous rice

sugar

water (You will need to add about 1500 ml of water if cooking on the stove)

pandan leaves (knotted)

coconut cream

Rinse the black glutinous rice briefly with a water and drain off water. In a big pot, soak the black glutinous rice overnight (at least 4 hours) with water enough to submerge all the rice

Discard the water the next day and proceed to break the rice in a blender or food processor if you choose to do so

Soak the rice if cooking on the stove:

I should have thought of this earlier but I had my AHA moment the other day when I made this again and decided to break the rice grains in a blender. We don&#039;t want it to turn into a powder because it&#039;s nice to still be able to see and bite some of the grains. Rinse the black glutinous rice briefly with a water and drain off water

Put the rice in a blender or a food processor and pulse it a few times, about 5-6 times (depending on your food processor or blender)

Do this until at least most of the rice grains are broken. Remember we want them to be in smaller pieces and not into a powder. When you cook, the starch will release faster making it creamier and shorten the cooking time

Break the rice in a blender or food processor (optional, but helps to speed up cooking time):

Put the broken rice in a heavy-bottom pot. Add water. Bring it to a boil and then add pandan leaves and sugar. Lower the heat to medium and simmer until the black glutinous rice is broken, soft, and gooey, this may take 2 hours or longer. If you break the rice grains into smaller pieces as I suggested, it may not take that long. Stir it to prevent catching at the bottom of the pot every now and then. You may need to add water if the water dries up before the glutinous rice turns soft and gooey and has the thick porridge consistency

Cooking on the stove:

Put the rice in the inner pot of Instant Pot. Add sugar, pandan leaves, and water. Give it a stir. Close the lid. Turn the steam release valve to seal. Press &quot;pressure cooker&quot; and make sure it&#039;s on &quot;high pressure&quot; and set the timer to 30 minutes and then wait 10 minutes to release pressure. If you do not break the rice in food processor or blender, set the time to 1 hour 15 minutes for that soft gooey texture. When the timer is done, wait 10 minutes and release pressure

Cooking with Instant Pot Pressure Cooker:

Mix the coconut sauce with salt. Stir to mix. You have an option to serve the coconut sauce without cooking (I like it this way now when I have an option not to expose the coconut to any heat) or you can just let it come to a gently simmer until it's warm and remove from the heat

Coconut sauce:

The bubur&nbsp;ketan&nbsp;hitam can be served warm or room temperature. Generously ladle some coconut sauce over the bubur and serve immediately

Serving:

Top 2 black glutinous rice recipes from across the web

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Black Rice (Black Sticky Rice)

Bubur Ketan Hitam / Bubur Injin Pre...

Top 2 black glutinous rice recipes from across the web

The most viewed black glutinous rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Rice (Black Sticky Rice)

Bubur Ketan Hitam / Bubur Injin Pre...

The most viewed black glutinous rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine