Chilled Sticky Rice Pudding with Raspberries

Among our Indonesian friends there is a saying, if you change your name you should make "Bubur Merah putih" and distribute to your nearest neighborhood. The fact is it is not only a saying but also a cultural among Javanese to commemorate one’s birthday. Bubur merah putih, is a sort of sticky rice pudding sweetened due palm sugar, while the white one seasoned with a pinch of salt, and drizzled with thick salty coconut milk. Well, the colour is not really red in raspberry red it's more brown I may say. Dessert in this post has similarity with bubur merah putih, it has slightly same methods and same ingredients. The two main differences are the use of lemongrass and a touch of western ingredients.

I've got this rice pudding recipe from Delicious Magazine. The one that I grabbed from the library's self. You know, when things got bore,  I'd rather sit, grabbed a food magazine, buried my self and let the letters swim. At home I soaked a 1/2 cup of sticky rice in the container and left next to sink. Then I refrigerated it,  hoping that I can use it tomorrow. Oh .. well enough said, I forgot all about it until the 3th day. I was pretty sure this sticky rice is going to be cooked in no time. Yes, it overcooked and the rice pieces have no shape anymore,  but it surprisingly it was dead good. My younger daughter gave her verdict in Master Chef judge kinda style, hhmm it's 9 out of 10... ooh no it's 10 out of 10. Isn't she generous, is she ? lol.. 

This post also means to commemorate Indonesian's Independence day, well a little bit too late for 17th August,  but hey it's still August ☺ MERDEKAA....

Chilled Sticky Rice Pudding with Raspberries

Source Delicious Mag feb 2011 with some adaptations by Rita

1/2 cup sticky rice (soak at least 4 hours)
1 lemongrass stem
1 vanilla bean split seeds scrapped
400 ml water
200 ml coconut milk
1/4 cup caster sugar
200 gr yoghurt

250 gr raspberries
1/4 cup sugar

Place rice, lemongrass, vanilla pod and seeds, water, coconut milk and sugar in a pan. Bring to boil, then reduce the heat to very low and cook, stirring until thicken. Discard lemongrass and vanilla pod. Cool.

Stir yogurt into sticky rice mixture. Chill mixture until completely cold.

Meanwhile place half the berries in a pan, Stir in sugar and 1 tbs water and simmer over medium low heat. Reduce heat to low and cook, stirring for 2-3 minutes until berries have softened. Remove from heat and push though sieve, discard solids. Stir remaining raspberry into  the puree and allow to cool. Chill.

Divide between 4 small bowls. Serve with raspberries.