Black rice pudding is one of two Malaysian recipes from Rick Stein featured in our article http://www.caterersearch.com/Articles/2010/08/19/334729/malaysian-cuisine-spice-mission.html" target="_blank" rel="noreferrer">Malaysian cuisine - spice mission.
For the toasted coconut ice cream • 75g finely grated fresh coconut
• 400ml coconut milk
• 100ml single cream
• 6 large egg yolks
• 200g caster sugar
• 1 tbsp cornflour
• ½ tsp pandan essence
For the black rice pudding • 200g black glutinous rice
• 2 pandan leaves, twisted into a knot (optional)
• 175g palm sugar
To serve • 1 large, ripe mango
• 200ml can coconut milk
For the ice cream
Heat a dry, heavy-based frying pan over a medium heat. Add the coconut and stir until it is nicely golden. The little bits always brown first, so if you can, scoop these out so that they don't burn. Tip on to a plate and leave to cool.
Meanwhile, put the coconut milk, cream and a pinch of salt into a non-stick pan and bring to the boil. While this is happening, mix the egg yolks, sugar and cornflour together in a heatproof bowl. When the coconut milk and cream comes to the boil, slowly whisk it into the egg yolk mixture. Strain the mixture into a clean pan and cook over a low heat, stirring all the time, until the mixture lightly coats the back of a wooden spoon, but don't let it boil. Pour back into the bowl, stir in the pandan essence, cover and put in fridge to chill.
Churn the mixture in an ice cream mixture, which should take approximately 20 minutes, adding the toasted coconut about 5 minutes before the end. Alternatively, pour the mixture into a freezer-proof container, cover and chill until almost firm. Scoop it into a food processor and blend until smooth, then return to the container and re-freeze. Repeat this process another 2-3 times, then fold in the toasted coconut. Transfer the mixture to a rigid plastic container with a lid and leave in the freezer for 4-6 hours or overnight until firm.
For the black rice pudding Rinse the rice thoroughly in cold water. Put into a pan with the pandan leaves (if using) and 2 litres of water, and bring to the boil over a medium heat. Lower the heat slightly and simmer gently, stirring now and then, for 1¼ hours.
Meanwhile, peel the mango and cut the flesh into small bite-sized pieces. Cover and chill in the fridge along with the can of coconut milk.
Add the palm sugar to the rice and continue to cook for 10-15 minutes until the excess liquid has evaporated and the rice is suspended in a thick, dark purple liquid. Remove and discard the pandan leaves if necessary, stir in ¼ teaspoon of salt and leave to cool to room temperature.
To serve, spoon the rice pudding into glass bowls and top with a scoop of toasted coconut ice cream. Scatter over the iced mango, drizzle over a little chilled coconut cream, and serve.