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Bubur ketan hitam is a rice pudding made from black glutinous rice and served with coconut milk. In Bali and Nusa Tenggara islands, this dessert is as known as bubur injin. It is similar with bubur pulut hitam in Malaysia and Singapore.

Ingredients
1500 ml water

150 g black glutinous rice (rinsed and soaked overnight)

1 pandanus leaves

150 g brown sugar

a pinch of salt

¼ teaspoon vanilla extract (optional)

200 ml thin coconut milk

a pinch of salt

1 pandanus leaves

Method
1. Bring water to boil with black glutinous rice and pandanus leaf. Cook until thickened in medium heat. Season with brown sugar and salt, take off heat.
2. In simmer heat, cook coconut milk with salt and pandanus leaf until boiling.
3. Serve rice pudding with coconut milk sauce while still warm.

Yield 2-3 serves.