A favorite sweet 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 slice of ginger or strip of fresh pandan leaf when simmering, if you like. Nonyas add dried longans when cooking the rice.
- 1 cup black glutinous rice
- 2 litres (4 pints/8 cups) water
- 60 g (2 oz) palm sugar, chopped
- 3 tablespoons brown sugar
- 5 slices ginger or 20 cm (8 in) strip pandan leaf or 20 dried longans
- 250 ml (8 fl oz/1 cup) thick coconut milk
- ¼ teaspoon salt
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 the ginger, pandan or longan- whatever you choose to flavor 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. Serve warm, with a little lightly salted coconut milk poured over.