Black glutinous rice (Kao Niow Dahm) is a staple in South East Asia, used in several countries in a few closely linked sweet dishes. One of the highlights of breakfast in SEA is black glutinous rice infused with pandan and garnished with coconut milk and fresh fruit, in a Malaysian style.
The rice grains themselves are beautiful to look at, interchangeably dark brown and black, and have a gorgeous texture when soaked and then cooked quickly.
The individual grains maintain their integrity, remain a bit al dente but are simultaneously starchy and soft. Despite the misleading name, they contain no gluten, nor does any so-called ‘glutinous rice’.