Black Glutinous Rice Porridge

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Glutinous rice is a widely used ingredient in dessert making in Southeast Asian region. Porridge, kuehs, grills, stuffed foods are some types of dishes which use glutinous rice. The sticky but creamy, soft and sometimes gooey flàvor and texture makes glutinous rice to be chosen as the ingredients in dessert making. 

There are some types and grades of glutinous rice which are usually used in cooking. Today we are going to talk about black glutinous rice porridge which is a delicious dessert treat. It is often made during festivals and parties. 


Here in Malaysia, especially in Malay cookings the porridge made for dessert mostly use coconut milk as its base or sauce. The creaminess of coconut milk add flavor to the porridge. There are sweet porridge such as corn porridge, mung bean porridge, red bean porridge, and rice porridge that use coconut milk as its base. 

Black glutinous rice has a unique flavor of its own, I think, I will describe as sweet and smoky, and also gluttonous. It makes the porridge become thicker, and also shiny. The sweetness of the black glutinous rice then is balanced with the creaminess and a little salty flavor from the coconut milk. When cooled in the refrigerator, it become one of the perfect dessert during summer or hot days. 


Ingredients
  • 250 gram black glutinous rice
  • 3 tablespoon sugar or to taste
  • Water
  • 250 ml coconut milk
  • 1/2 teaspoon salt or to taste
  • Pandan leaves ( optional)
Black Glutinous Rice Porridge without coconut milk.

Methods
  • Soak the glutinous rice for 12 hours. Then wash and rinse the rice. Separate the floating skin form the rice.
  • Then boil the rice in water ( about twice of the depth of the rice) until the rice changed to become porridge. 
  • Add sugar and taste test. The sweetness must be clear but up to one personal preference.
  • Meanwhile in a pan pour the coconut milk. 
  • Add in salt and 1/2 cup of water. Add 1/2 cup of cornflour water from 1/2 tablespoon cornflour if necessary (to thicken the coconut milk sauce). Also add some pandan leaves for fragrance. 
  • Cook in the low heat until the milk became almost boiled but cooked. It is also needed to be as thicker as the sauce consistency. Then remove the sauce from heat.
  • Serve the porridge separately. Put 1 saddle of black glutinous rice porridge with 1 tablespoon of sauce. 







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