Black Glutinous Rice Porridge with Creamy Coconut Milk Sauce

Steps

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1. 1
   Select pure black glutinous rice without any white rice mixed in. Measure 1 cup into a large bowl.
   ▶ ≈1:04
2. 2
   Rinse the black glutinous rice under running water 2–3 times until the water runs clear, removing dust and impurities.
   ▶ ≈1:40
3. 3
   Drain the rinsed rice and place in a pot. Cover completely with fresh water and soak for at least 3–4 hours, or preferably overnight for better texture. A pressure cooker can speed this up, but slow boiling gives better results.
   ▶ ≈2:00
4. 4
   While the rice soaks, prepare the coconut milk sauce: pour 1 small box (200ml) of coconut milk into a pot and add 1 cup of water. Heat over medium-low flame.
   ▶ ≈2:35
5. 5
   Take 1 pandan leaf, tie it gently into a knot, and add it to the coconut milk. Add 1 tsp of salt and stir gently.
   ▶ ≈3:09
6. 6
   Mix 1 tbsp of rice flour with a little water until smooth, then slowly pour into the coconut milk while stirring continuously, allowing the sauce to thicken slightly and develop a creamy texture. Add 1 tbsp of white sugar (optional).
   ▶ ≈3:41
7. 7
   Continue stirring gently to prevent the coconut milk from curdling, keeping heat low for a gentle simmer. Test by dipping a spoon's back in the sauce and running a finger across—when the line holds without closing, the sauce is done.
   ▶ ≈4:01
8. 8
   When soaking time is up, drain the soaking liquid and replace with fresh water. Cook the rice until it has expanded and become tender. If water evaporates but the rice is still firm, add more water and continue cooking until completely soft.
   ▶ ≈4:35
9. 9
   Once the rice has burst and become soft and sticky, add 1/3 small box of coconut milk for richness and flavour, and add 1 pandan leaf tied into a knot.
   ▶ ≈4:53
10. 10
    Add 1 ladle of white sugar and 1 piece of palm sugar (crushed first). The palm sugar provides rich caramel flavour and beautiful colour, while the white sugar balances the overall sweetness.
    ▶ ≈5:08
11. 11
    Add approximately 1/2 tsp of salt (or a pinch), which enhances the coconut flavour. Continue cooking over medium heat, stirring occasionally to prevent sticking, until everything is well combined and any white coconut solids have completely dissolved.
    ▶ ≈5:42
12. 12
    Continue cooking until the porridge becomes thick and glossy from the coconut oil. Remember that it will thicken further as it cools, so do not overcook until dry. Stop cooking once it reaches the desired thick consistency.
    ▶ ≈6:03
13. 13
    Spoon the hot black glutinous rice porridge into a bowl and pour the creamy coconut sauce over it. The contrast between black and white is visually striking. Add more sauce according to preference, or even vanilla ice cream if desired. For extra presentation, garnish with a slice of pandan leaf on top.
    ▶ ≈6:40