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.
Rinse both types of glutinous rice in seceral changes of water until water runs clear and soak overnight
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
Stir occasionally until the rice is soft and cooked with porridge-like consistency
If using pandan leaves, discard them.
Add the palm sugar and stir until the sugar is dissolved
Reduce the heat to low and simmer for another 5 minutes before removing from the heat
Combine the coconut cream and salt in a bowl and mix well
To serve, spoon the Risotto into individual serving bowls and top with salted coconut cream
Nutritional analysis per serving (8 servings)
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.
note: preparation time is 10 minutes + overnight soaking
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