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Black Rice Pudding

1/2 cup black glutinous rice
1/3 cup white glutinous rice (Asian variety)
1 or 2 pandan leaves (optional)
3 cups water
1/4 cup palm sugar
1/4 cup water
1 cup thick coconut cream

Mix the black and white glutinous rice, and rinse under running
water to remove starch.

Place the rice, the pandan leaves and 3 cups of water into a heavy
pan and simmer, stirring occasionally. The mixture will turn a deep
purple color while cooking!

Meanwhile, chop the 1/4 cup of palm sugar, and add it to the 1/4
cup of water. Bring the ingredients to a boil, and simmer for about
5 minutes to make a syrup.

When the rice has simmered for about 30 minutes, add the palm sugar
syrup to the cooked rice, and continue to simmer gently until most
of the liquid has evaporated. Be careful that the mixture does not
boil dry. The rice and syrup will now be a dark purple color.

Allow rice to cool before serving.

Serve portions of the cooled black rice pudding drizzled with
coconut cream. Garnish with slices of banana.

Note: The ingredients for this recipe may be purchased from Asian
foodstores or from the Asian section of most larger supermarkets.
Black rice is not the same as "wild rice", which may not be
substituted. Black rice sold in western supermarkets is often from
Thailand - this is OK. Pandan leaves may be the most difficult
ingredient to source, but they may be omitted. Palm sugar may be
purchased in blocks or jars (often from Thailand).


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