Balinese Black Rice Pudding – Bubur Injin

1 cup (200 g) uncooked black glutinous rice (see not)
¾ cup (150 g) uncooked white glutinous rice
6 cups (1 ½  liters) water
2 pandanus leaves, tied into a knot, or 1 drop pandanus extract
¼ cup (50 g) shaved palm sugar or dark brown sugar
Pinch of salt
½ cup (125 ml) coconut cream
Cooking Direction:
  1. Rinse both types of glutinous rice in several changes of water until water runs clear, and soak overnight.
  2. In saucepan, bring the glutinous rice, water and pandanus leaves or extrac to a boil over medium heat and simmer uncovered for about 40 minutes, stirring occasionally until the rice is soft and cooked, with porridge-like consistency. Discard the pandanus leaves, if using. Add the palm sugar and stir until the sugar is dissolved. Reduce the heat to low and simmer for about 5 minutes before removing the heat.
  3. Combine the coconut cream and salt in a bowl and mix well
  4. To serve, spoon the pudding into individual serving bowls and top with the salted coconut cream.
Note: Black glutinous rice is a variety of glutinous rice found mainly in Indonesia. Normal glutinous rice may be substituded, although the texture is not quite the same.
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