Black Rice Pudding (“Bee Koe Moy”)
Servings Prep Time
6-8 1 hour30 minutes
Cook Time Passive Time
1 hour15 minutes 1 hour15 minutes
Servings Prep Time
6-8 1 hour30 minutes
Cook Time Passive Time
1 hour15 minutes 1 hour15 minutes
Ingredients
Instructions
  1. Rinse black rice in water three times and drain. Put rice in a pot and add water and knotted pandan leaves.
  2. Bring to a boil, cover the pot with a lid, and lower the heat to a slow simmer. Let simmer for about an hour, or until the pot has the consistency of porridge (or oatmeal). If you like it a little thinner, simply add more water.
  3. When you have the desired consistency, lift the pandan leaves out. Add the sugar, stir and turn the heat off.
  4. In a separate bowl, add the salt to the coconut milk and mix throroughly.
  5. To serve, spoon rice pudding in a small bowl, then drizzle about 2 tablespoons coconut milk over the bowl.
Recipe Notes

This recipe is easily adaptable to the crock pot. Put rice, water and pandan leaves in a crock pot and cook on “low” for about 5 hours. Then sweeten with sugar and follow the rest of the instructions above.

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