Black Glutinous Rice Porridge (Bubur Pulot Hitam)
A nutty, deep-red sweet rice porridge served with coconut cream—a popular Southeast Asian dessert.
Ingredients
Black glutinous rice (glutinous rice)
1 cup
Water (add as needed)
5 cups
Pandan leaves (trimmed and knotted)
2 slices
Unsweetened coconut cream
1 cup
Salt
¼ tsp
Indonesian palm sugar (chopped (about ¼ cup) or dark brown sugar)
4 oz
Granulated sugar
2 tbsp
Instructions
1
Soak the rice
Place the rice in a large bowl and add enough water to cover the rice by 2 inches. Soak for at least 2 hours and up to 12 hours. Drain before cooking.
2
Cook the porridge
In a large pot, combine the rice, 5 cups of water, and pandan leaves, and bring to a boil over high heat. Reduce to medium heat and simmer for 1 to 1.5 hours. Stir frequently to prevent the rice from burning. If the mixture looks like it's drying out, add more water. The rice is done when it's soft, swollen, and most of the water has been absorbed. I like a texture like oatmeal porridge, but you can add water to make it thinner, or cook it longer over high heat at the end to thicken.
3
Heat the coconut milk
When the rice is almost done, heat the coconut cream and salt in a small pot over medium heat. When the coconut milk mixture is about to boil, reduce to the lowest heat to keep warm.
4
Season
When the rice reaches the desired texture, add the palm sugar and granulated sugar, and stir until completely dissolved, about 4 to 5 minutes. Remove and discard the pandan leaves.
5
Serve
Spoon the rice porridge into bowls and drizzle each with coconut cream. Serve hot.
