I’m back home in Houston, its March and strangely still cold. So I was reminiscing about my favorite warm place- Bali and craving their Black Rice Porridge; which is a warm breakfast meal.
The upside of living in Houston is that it is an international city and you can get almost any ethnic ingredient here. So I decided to go to the Hong Kong Market (an Asian specific supermarket) to get the ingredients. Good thing I had my good friend Juita from Indonesia to go with me to help me buy all the right ingredients. So with the help of my friend Juita and my friend Nonik who lives in Indonesia, I was able to share this recipe with you ( I hope I made them proud!)
- 2 cups black glutinous rice
- 5 cups water
- 2 cups canned or fresh coconut milk
- 3/4 cup palm sugar, or substitute brown sugar
- 1/2 teaspoon salt
- 2 Pandan leaves, or substitute 1 vanilla bean
- 1 teaspoon Tapioca or corn starch
- 1/4 cup of coconut flakes (optional)
Start the night before by soaking the rice in a bowl overnight.
Place the rice and water in a heavy pot and bring to a boil with the pandan leaves, add salt. Let boil vigorously for several minutes, stirring frequently, then cover, lower the heat to medium, and cook for 10 minutes. Lower the heat to very low and let simmer, still covered, for about 30 minutes.
Just before the rice finishes cooking, add 2 more cups of water and palm sugar, stir and set heat on low for another 10 minutes, stir frequently.
place the coconut milk in a saucepan over medium heat and stir in a little bit of sugar and a teaspoon of tapioca starch for thickening, mix until completely dissolved. Heat just to a boil, then reduce to the lowest heat.
Put rice in a bowl, add the coconut milk and coconut flakes over rice.
Serve warm or at room temperature, in small bowls, with your choice of topping.
Hope you enjoy!
Here is my result!
The rice came out well, however, I dont think I made the coconut milk topping correctly… but it tastes good! And I’ll try to correct the coconut topping next time.