Black rice is a kind of long-grain glutinous rice, common in many Southeast Asian countries. In Malaysia, it is called pulut hitam and is often enjoyed as a sweet dessert with coconut milk.
Here are some fascinating health facts about black rice:
- Higher in protein compared to brown rice.
- Loaded with fibre and iron while low in fat.
- High in antioxidants compared to all other rice varieties.
- Promotes heart health.
- Believed to help prevent cancer.
- Gluten-free.
- Promotes eye health.
Here is a simple yet famous dessert using pulut hitam as the main ingredient.
Ingredients
- 200 g black rice or pulut hitam
- 5 cups water
- 2 pandan leaves, tied into a knot
- Sugar, to taste
- 1 cup coconut milk plus 1/2 teaspoon salt, mix well
Method
- Add the black rice into a pot. Rinse with water thoroughly until the water turns clear.
- Please take note that the colour will remain “black” or “purple” but it should look clear. Drain well.
- Add the water and pandan leaves to the rice. Cover the lid and bring to a boil on low to medium 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 if necessary.
- Add sugar to taste, stir to combine well.
- 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 bowls. Top each serving with a spoonful of coconut milk. If you like it creamier, add more coconut milk. Stir well before eating.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.