1 cup Black Glutinous Rice
8 cups Water
1/2 cup Brown Sugar
1 1/2 cups Coconut Cream

Method:

Wash glutinous rice thoroughly and soak in water for at least one hour. Put rice and water into a non-stick pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add brown sugar and stir until dissolved. Pour in coconut cream and simmer for a few minutes more. Remove from heat and serve hot.

This may also be served with roasted grated coconut or crispy coconut chips as garnish or topping. Alternatively, for a richer taste, some coconut cream may also be spooned over the porridge before serving.

Since this porridge resembles the old-time favourite champorado, bubur pulut hitam could also be eaten for breakfast with tuyo or daing [ fried, dried salted fish ], fried plantain bananas and eggs.

1 pot rice
3 cup water
1 cup coconut milk
(fern) pucuk paku
polygonum (daun kesom)
turmeric leaves (slice fine)
pucuk manis
2 cup fried coconut
salt to taste

Blended:

4 shallot
3 clove garlic
black paper to taste
1 inch ginger

Method:

1. Boil rice until become porridge (thick).
2. Put grind material and fried coconut and salt, some sugar then stir it flat.
3. Put fern (pucuk paku), polygonum leaf (daun kesum), turmeric leaf and kayu manis.
4. Include coconut milk and lets it simmer until the vegetables turn soft and the porridge thick enough.

Option:

Serve porridge while it is still hot and for those who like spring onion and fried onions, you may spread out little. White pepper can also be added as additional flavour.

Additional:

For those who like chicken porridge kindly put some chicken cube into porridge.