Black rice porridge (Bubur pulut hitam)

With its chewy texture and nutty flavour this creamy porridge is a comforting sweet treat for breakfast. Typically the porridge is eaten just as it is, but fruit, crushed peanuts and toasted coconut flakes can be added for extra flavour and crunch.

Bubur pulut hitam (Black rice porridge) Credit: Georgia Gold

• serves

  4

• prep

  5 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 400 g (2 cups) black rice
• 800 ml coconut milk
• 100 g soft brown sugar
• ½ tsp salt
• 2 pandan leaves, knotted and torn

Soaking time: 2 hours

Instructions

1. Place the black rice in a bowl and pour in enough water to cover. Leave to soak for at least 2 hours, then rinse and drain the rice.
2. Combine the soaked rice and 3 litres (12 cups) water in a saucepan, bring to the boil and cook for 30–35 minutes until the rice is tender but still chewy in texture. Drain and set aside.
3. Place the coconut milk, brown sugar, salt, pandan leaves and 250 ml (1 cup) water in a clean saucepan and stir until the sugar has dissolved. Bring to a simmer, then add the cooked black rice and keep stirring over medium heat until the mixture starts to boil and thicken.
4. Remove from the heat and discard the pandan leaves. Serve as it is, or with fruit and nuts of your choice.

 

Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.