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Known also as Thai Black rice, this is a very attractive, deep purple colour when cooked. It adds unique color and exotic taste to any meal.


  • 500 g Black Rice

  • 1 L Water

  • 1 fresh pandan leaf

  • 250 g Dark Indonesian Palm Sugar

  • 250 ml unsweetened Coconut milk


  • 1.

    Rinse the rice under running water for a few minutes then place in a saucepan with the water and tied pandanus leaf.

  • 2.

    Bring it slowly to the boil then reduce the heat and simmer slowly until all the water is absorbed, about 30 minutes.

  • 3.

    Remove the pot from the heat and cover with foil to allow the rice to finish steaming through, about 10 minutes.

  • 4.

    Remove the pandanus leaf.

  • 5.

    Place the palm sugar in a separate pot with a dash of water and boil, stirring occasionally, until the palm sugar has dissolved and the consistency is slightly syrupy.

  • 6.

    Reheat the rice gently on the stove, adding the palm sugar syrup a little at a time until it is sweet enough.

  • 7.

    Keep a little syrup aside.

  • 8.

    Serve the rice in a bowl with an extra drizzle of syrup and pour the coconut milk over the top.

  • 9.

    Serve with slices of fresh banana or mango, in season.

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5 comments • 8 ratings
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Posted by Windy2Report
Bubur Ketan Hitam
Posted by Report
I had it as an indian breakfast once.
Posted by Report
Please add the amount of water needed.
Posted by Pamela71Report
i think the recipe states 1 Litre of water
Posted by Report
Could you fix the amount of water in the ingredients please.