Balinese Rice Pudding

A traditional Indonesian dessert made with black glutinous rice, palm sugar, and aromatic coconut milk.

Vegetarian Gluten-Free Dairy-Free Asian Dessert Rice Pudding

Estimated Nutrition

Calories

457.2

kcal / serving

2743.2 kcal total

Carbs

64.5g

per serving

387.1 g total

Fat

19.8g

per serving

118.5 g total

Protein

5.3g

per serving

31.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

170

Palm Sugar

grated

Fruits

Coconut

fresh, to garnish

GrainsCereals

300

Black Glutinous Rice

washed and soaked overnight

Liquids

450

Coconut Milk

NutsSeeds

piece

Pandan Leaves

shredded

pinch

Salt

to taste

Other

drop

Pandan Essence

alternative to leaves

Method

Soak the glutinous rice in water overnight.

Drain the rice and place in a saucepan with 1.5 litres of water.

Boil the mixture and cook for 20-25 minutes until the rice is tender.

Stir the sugar and one pandan leaf into the rice and cook for 7 minutes.

Heat the coconut milk with the remaining pandan leaf and salt until thickened.

Remove the pandan leaves from both the rice and the milk.

Spoon the rice into bowls, pour over the coconut milk, and garnish with fresh coconut.