serves
6
prep
5 minutes
cook
35 minutes
difficulty
Easy
serves
6
people
preparation
5
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 200 g black glutinous rice
- 4 cups water
- 150 g palm sugar
- 3 tbsp white sugar
- salt, to taste
- 200 ml coconut cream
Soaking time overnight
You will need to begin this recipe 1 day ahead.
Instructions
Rinse the rice and soak overnight in water.
Drain rice and place in a saucepan with 4 cups of water. Bring to the boil and simmer with the lid on for 30 minutes or until the rice is tender. Add the shaved palm sugar, white sugar and salt. Stir thoroughly. Place the lid back on and simmer until all the water is absorbed or evaporated. Approximately another 5 minutes.
Scoop into individual serving dishes. Pour about 2 tablespoons of the coconut cream on the top of the rice in each dish and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
