Pulut Hitam or Black Rice Porridge - Nonya Rice Recipes a favourite Nonya
Rice Recipes in Singapore, Malaysia and Indonesia, served warm like porridge, with a splash of
coconut milk. The rice itself has a subtle fragrance, but add a strip of fresh daun pandan
or Screwpine leaf when simmering, if you like. Nonyas add dried longans when cooking the rice.
Pulut Hitam or Black Rice Porridge Ingredients:
1 cup black glutinous rice
2 litres (8 cups) water
60 gm gula melaka or palm sugar, chopped
3 tablespoons brown sugar
5ps 20 cm strip pandan leaf or 20 dried longans
250 ml (1 cup) thick coconut milk
¼ teaspoon salt
Pulut Hitam or Black Rice Porridge Method Step by Step:
1. Wash the rice in several changes of cold water and drain well. Put into a saucepan with the water and bring to the boil. Cover and simmer for 30 minutes. Add both kinds of sugar and daun pandan or longan whatever you choose to flavour the porridge. Cook until the rice grains are very tender, about 40 minutes. Stir now and then to prevent rice sticking to the bottom of the pan, and add more boiling water if the porridge becomes too thick.
2. Serve warm, with a little lightly salted coconut milk poured over.