November 28, 2010
November 22, 2010
I was first served Black Rice Porridge as a breakfast food in Bali some 13 years back. It was 4am and we were off to climb some volcano and watch the sunrise, so forced my 14 year old self to down this black sloppy 'energy food' helper. I never did make it to the top of that mountain but I spent the next six years of my life secretly obsessing over that breakfast until I found it for sale again from a Beijing street seller. Since then, there have been several failed attempts at recreating this dish using various microwavable 'intant' packets, but had never (until now) thought to just google how to make that guy!
Oh god, its the easiest thing to make ever and is just so damned tasty. I want to describe it as chocolatey but think maybe its just delicious like chocolate but with a different flavour all together. I dont know. What I am really trying to say here is - Make it! Its summery goodness and winter comfort food all in one so youve got no excuse. Even add fresh mango or banana! Yum!
A "recipe". Inverted Comma.
1C Black Glutenous Rice (aka Black Sticky Rice)
4 Tbsp Palm Sugar (but palm sugar can be a bit scary though, non? raw sugar is ok too, apparently)
1 Tin Coconut Cream
Mango or Banana (Optional)
Wash then soak rice overnight. Add to a pot with 5 cups of water. Bring the the boil and simmer for roughly 1 hour, stirring occasionally. It should be a porridge like consistancy with the rice soft right through. Stir in shaved palm sugar to taste (roughly 4 tablespoon, it does need to be quite sweet!) then serve with coconut cream and fruit.
Refridgerated, it will keep well for a few days, too. Just reheated as you go. Yep.
Oh, and how amazing are those pincushion protea flowers? My housemate and I picked them from someones garden while drunkardly walking home last week, as we are known to do. They are my new love.