Ketan Hitam Bubur (Black Sticky Rice Porridge)

Ingredients

• 1 cup Black Sticky Rice
• 6 cups Water
• 1 can Coconut Milk
• 2 leaves Pandan Leaves
• 1/4 teaspoon Salt
• 1/2 cup Palm Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Measure 1 cup of black sticky rice into a medium-sized bowl. Rinse the rice under cool running water until the water runs clear, then drain it well.
2. 2Pour the rinsed 1 cup of black sticky rice into a large heavy-bottomed pot. Add 6 cups of water to the pot.
3. 3Add the 2 pandan leaves and 1/4 teaspoon of salt to the pot. Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 60 minutes, or until the rice is very soft and the porridge has thickened.
4. 4Remove and discard the 2 pandan leaves from the pot. Stir in the 1 can of coconut milk and 1/2 cup of palm sugar.
5. 5Continue to simmer the porridge over low heat for another 10 minutes, stirring occasionally. Stir until the 1/2 cup of palm sugar is completely dissolved and the porridge has a creamy consistency.
6. 6Serve the Ketan Hitam Bubur warm.

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