This is my favorite Risotto. It has wonderful nutty flavor served with delicious coconut cream on top. In Indonesia, this Risotto is served as dessert or in-between meal.


  • 1 cup (200 g) uncooked black glutinous rice

  • 3/4 cup (150 g) uncooked white glutinous rice

  • 6 cups (1.5 liters) water

  • 2 pandan leaves, tied into a knot or 1 drop of vanilla extract

  • 50 g shaved palm sugar or dark brown sugar

  • pinch of salt

  • 1/2 cup (125 ml) coconut cream


  • 1.

    Rinse both types of glutinous rice in seceral changes of water until water runs clear and soak overnight

  • 2.

    In a sauce pan, bring the glutinous rice, water and pandan leaves or vanilla extract to a boil over a medium heat and simmer uncovered for about 40 minutes

  • 3.

    Stir occasionally until the rice is soft and cooked with porridge-like consistency

  • 4.

    If using pandan leaves, discard them.

  • 5.

    Add the palm sugar and stir until the sugar is dissolved

  • 6.

    Reduce the heat to low and simmer for another 5 minutes before removing from the heat

  • 7.

    Combine the coconut cream and salt in a bowl and mix well

  • 8.

    To serve, spoon the Risotto into individual serving bowls and top with salted coconut cream

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 237kj
  • Fat Total 5g
  • Saturated Fat 5g
  • Protein 3g
  • Carbohydrate 42g
  • Sugar 6g
  • Sodium 46mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Black glutinuous rice is a variety of glutinuous rice found mainly in Indonesia. But you may try to find it in any China Town in the world.

note: preparation time is 10 minutes + overnight soaking

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