Pulut Hitam (Black Rice Pudding With Coconut Milk) Recipe – a delicious recipe with black sticky rice, sugar, coconut milk, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soak rice for at least 6 to 8 hours in a large bowl filled with cold water.
2
The next day, drain the rice and add to large saucepan. Add 8 cups (2 quarts) fresh water to the pan. Add sugar and bring water to boil over high heat. Reduce to a simmer and cook, partially covered, until rice grains have split open and the rice is tender, 1 to 1 1/2 hours. The liquid in the pan will have thickened to the consistency of a light syrupy pudding. Towards the end of cooking time, stir the rice to prevent scorching and sticking on the bottom.
3
Meanwhile, combine coconut milk with salt and let sit at room temperature.
4
Ladle rice pudding into serving bowls and drizzle the coconut milk over each portion. Serve immediately. Leftover pudding may be kept in a covered container in the refrigerator for up to 1 week. Reheat before serving.
352
kcal
Calories
3
g
Fat
74
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 cup black sticky rice (purple rice), 2/3 cups sugar, 1 1/2 cups coconut milk, 1/2 teaspoon salt.
Yes, Pulut Hitam (Black Rice Pudding With Coconut Milk) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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