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Black Glutinous Rice Porridge
By poisoneyes | January 27, 2008
Ingredients:
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.
