I was lucky enough to live next to a Malaysian grandmother who made an authentic version of this black rice porridge. It is simple to make, but complex in flavor, texture, as well as striking in color. It's worth the effort to hunt down these ingredients. I've tried to substitute and it just ain't worth it after you've had the real thing. My version adds some crunch from shaved coconut and toasted almonds. —monkeymom
Black Rice (also known as Forbidden Rice)
3 -4 cups
golf ball size piece of palm sugar (can use 3-4 Tbsp brown sugar)
My favorite distraction is to cook. Though science and cooking/baking have a lot in common, I'm finding that each allows me to enjoy very different parts of my life. Cooking connects me with my heritage, my family, friends, and community. I'm really enjoying learning from the food52 community, who expose me to different ingredients and new ways to cook.