Nutty, sticky, red-purple "black" rice. For dessert, for breakfast, for lunch.
Sticky black rice with coconut cream topping
To make the rice: Take two cups black glutinous rice, available at your nearest Oriental grocery. Wash a couple of times in cold water. Soak from four hours to overnight. Cook using your regular electric rice cooker. While it's cooking, heat up a cup of coconut cream or milk with 1/3 cup brown sugar, a tablespoon of cornstarch for thickening, and very finely chopped lemongrass. Heat up until the sugar dissolves and the flavours are blended, and pour over the just-cooked rice.
Then gorge.
As we say where I come from, kain na! Or mangan tayo.
* In tribute to the work of one of my favourite authors, Philip Pullman.
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