Pudding of Balinese Long Grain Rice with Hearty Fruit Salad

Rice pudding: Soak the black glutinous rice in water for about 1 hour.

Then rinse under warm running water for 5 minutes and gently churn with 600 ml of water for 1.5 hours. Add a little salt and palm sugar and continue to cook for half an hour. Fill the cooked long grain rice into ramekins and put them in a cool place.

“Rujak” – Hearty fruit salad: Peel, seed and dice the cucumber as well as the fruit. Mix the cubes and put in a large baking bowl with water and salt form. Just before serving, pour the fruit cubes into a sieve and drain well. Boil the coconut milk with the honey a little until it becomes viscous.

Serve: Divide the fruit salad evenly among plates. Turn out the rice pudding from the ramekins, arrange on top, drizzle with the coconut milk and bring to the table.

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