Bur bur pulut hitam

One of my favourite desserts but I've only made this twice in my life, because the rice is quite difficult to find, so was very pleasantly surprised to find it in Australia WMD showcased in Better Homes and Gardens! But of course, ang mo cooked it western style as a savoury rice when it really is meant as a dessert.

Ingredients:

1 packet of rice, approx 250g or 3 cups

18-20 cups of water: this rice is thirsty!

100g rock sugar (add more to taste)

Method

1) Wash the rice by rinsing at least 3 times. This rice seems more sandy than normal rice, or maybe it's my imagination.

2) Put the rice and water into the pot and bring up to a boil, then turn down to simmer. Keep pot uncovered or half covered as it will boil over. Skim off any scum.

3) When the rice has softened, approx 40 mins, add in the sugar. Continue simmering till sugar has dissolved. 

4) Turn off the flame and cover with the lid to allow the rice to rest. It never really breaks down to a gruel unlike normal rice, but it will break up the more it's simmered.

5) Serve with a dollop of coconut cream or some coconut milk.