Bubur Ketan / Pulut Hitam: Black Glutinous Rice Dessert Porridge (Vegan)

Method6 steps

1. 1

   Step 1: Wash the black glutinous rice (150 g). Cover with additional water and soak overnight in the refrigerator, then drain. The article permits at least 3 hours of soaking; the measured 2 litres water are reserved for cooking.

   Soak rice before cookingUses 150 g black glutinous rice, soaked overnight before cooking · Water as needed to soak the rice, drained before cooking

2. 2

   Step 2: Put the black rice and the water (2 litres) in a large pot. Bring to a boil.

   Uses soaked, drained black rice · 2 litres water, for cooking

3. 3

   Step 3: Lower the heat and simmer for 1 hour, stirring from time to time.

   First rice simmer · 60 minUses black rice in cooking water

4. 4

   Step 4: After the first hour, add the raw sugar (3 tbsp), salt (½ tsp) and knotted pandan leaves (2).

   Uses partly cooked black-rice porridge · 3 tbsp raw sugar · ½ tsp salt · 2 pandan leaves, knotted.

5. 5

   Step 5: Simmer for another hour, stirring from time to time, until the grains are very soft and easily crushed with a spoon and the porridge is thick. Taste and adjust sweetness if desired, then turn off the heat.

   Second rice simmer · 60 minUses sweetened black-rice porridge

6. 6

   Step 6: Dish out to a serving bowl, drizzle with coconut cream, and serve.

   Uses finished black-rice porridge · Coconut cream, a drizzle for serving