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)
White Coconut Sauce
lite coconut milk
shaved unsweetened coconut (untoasted)
toasted sliced blanched almonds
In This Recipe
Bring rice and 3 cups water to a boil. Simmer for 30-45 minutes with top off of pot. The water will become deep purple/black.
When almost all liquid has absorbed, check rice for doneness. It should have a little chew to it, but not too much. Think risotto.
Add palm sugar and another 1/2 cup water. Bring to boil to dissolve sugar. The mixture should become glossy and thick.
Once the sugar has dissolved, taste. Add more sugar if necessary (should be very sweet).
Turn off stove and cover pot. Wait at least 15 minutes.
White Coconut Sauce
Mix coconut milk, salt, and sugar. The saltiness of this topping goes great with the sugary porridge.
Check porridge - taste for your desired level of sweetness and thickness. Adjust with more sugar or water if needed.
Spoon porridge into small bowl. Add white coconut sauce and sprinkle with almonds and shaved coconut.
Add more sauce and crunchy things as you eat.
This can be eaten hot or cold, for dessert or breakfast.
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.