Black Sticky Rice Porridge

Posted July 15th, 2011 in Food 4 Comments »

This Asian style sweet porridge is one of my favourite winter sweets.

I normally eat it warm, but it can be eaten at room temperature or chilled.  It is usually eaten with dash of coconut cream.

You can cook this in a slow cooker or in a deep pan, just like making congee.  Adjust the amount of water to achieve right consistency.

It should be thick in consistency.  The chewy black sticky rice is so juicy and delicious 🙂

I added fresh persimmon to it, and the combination was lovely.  With seasonal fruit and eating it warm or chilled, this sweet pudding can be served all year round!

<Black Sticky Rice Porridge>

• 500g black sticky rice (can be found at Asian grocery shops)
• water to soak the rice
• 2L ~ water
• 3 tbs ~ palm sugar
• a pinch of salt

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1. Wash the rice thoroughly and soak in water for about 2 hours to overnight.
2. Put the rice, salt, sugar and 2 L water in a deep pot on high heat until water boils, then lower it to the lowest heat your stove can do. Stir constantly.  Simmer.
3. When the liquid is almost gone, check the rice – if it’s still too hard, add more water to it.  Keep during this until it achieve the right consistency.
4. Serve with coconut cream.

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