Black Sticky Rice with Fresh Mangoes and Lemon grass
1 cup black glutinous rice
3/4 cup white glutinous rice
2 pandan leaves
¼ tsp sea salt
5 cups water
¼ cup palm sugar
¼ cup water
1 x 400ml tin coconut cream
fresh bananas or mangoes and raspberries in season
Combine the black and white glutinous rice and rinse in a bowl three times to remove starch. Place rice, pandan leaves, salt and water in a heavy-based pot. Bring to the boil and simmer on medium heat.
Meanwhile, grate the palm sugar and add to the water. Bring to the boil and simmer until the sugar dissolves (about five minutes).
When the rice has been cooking 30 minutes, add the syrup and cook for another 10 minutes.
Try soaking the rice the night before to cut the cooking time in half.
|source: Cravings Magazine Volume 6|