BAKED RICE PUDDING

Black glutinous rice, also known as black sticky rice, has long dark grains and a nutty taste reminiscent of wild rice. This baked pudding has a distinct character and flavour all of its own, as well as an intriguing appearance.

Serves :

Preparation Method :

Combine the glutinous rice and brown sugar in a pan. Pour in half the coconut milk and the water.
Bring to boil, reduce the heat to low and simmer, stirring occasionally, for 15 - 20 minutes, or until the rice has absorbed most of the liquid.
Preheat the oven to 150°C / 300°F / Gas 2.
Spoon the rice mixture into a single, large ovenproof dish or divide it among individual ramekins.
Beat the eggs with the remaining coconut milk and sugar in a bowl.
Strain the egg mixture into a jug (pitcher), and then pour it evenly over the par-cooked rice in the dish or ramekins.
Place the dish or individual ramekins in a roasting pan. Carefully pour in enough hot water to come halfway up the sides of the dish or ramekins.
Cover with foil and bake for about 35 - 60 minutes, or until the custard has set. Serve warm or cold.