I’ve been meaning to enter this earlier, with special request from a friend who is very much into pudding and was wondering what a typical Indonesian pudding is.  Well, this one, Bubur Ketan Merah, always reminds me of my childhood.  We would have it in the afternoon after our afternoon siesta. It’s served at room temperature but here in England, I would serve it in summer too but with the coconut milk chilled.  At this cold winter weather, it’s very comforting, I would say, equals to bread and butter pudding or even closer, the rice pudding! You would see this as dessert in restaurant menus all over Bali. I’m making some today to take to a friend’s house for our supper together this evening, hence the photos. Ingredients: Serves 4 people 200gr red sticky rice 200gr palm sugar or dark unrefined caster sugar 2 tins coconut milk 1 spear of pandanus leaf (optional) 2 pinches of salt 1ltr or more of water Ideally soak the rice in water overnight, but if time is limited, soak for 2 to 3 hours in a large saucepan.  Drain water and replace with fresh water, just enough to cover the rice to start with. Put on the stove on medium heat, uncovered, stir every now and then.  Add more water when it starts to thicken and the rice is still chewy.  Keep doing this until the rice is cooked, but not mushy.  Add a pinch of salt and the sugar.  Stir well until the sugar is dissolved. Meanwhile, put the coconut milk in a medium sized saucepan. Tie the leaf if used, put this in the milk plus a pinch of salt.  Stir and heat very gently so that not to curdle the milk. Do not boil.  Turn off the heat when bubbles start to come up around the edge of the saucepan. Leave to cool before serving or keep in the fridge. Serve in a bowl with a very generous helping of the coconut milk.