Black glutinous rice porridge or bubur pulut hitam is rich, laden with carbs, sweet and served with santan (coconut cream).

Recent findings show that black glutinous rice is healthy and coconut cream is the go-to replacement for vegans and health fanatics when they want to emulate dairy.

The ingredients include pandan, sea salt, coconut sugar and a hint of ginger. This dessert is vegan, gluten-free and delicious.

Did you know that black glutinous rice is believed to be healthier than brown rice? Not only does it retain most of its nutrients because it is unprocessed, it also does not contain amylose.

Glutinous rice has a lot of insoluble fibre, which makes one feel full quickly. It is also rich in vitamins, minerals and antioxidants.

Ingredients

Black glutinous rice porridge

· 150g black glutinous rice

· 9g (3 medium leaves) pandan, knotted

· 150g coconut sugar (gula Melaka), grated

· 3 litres water

· 13g ginger, peeled & bashed lightly

· 75ml coconut milk

· 1 tsp sea salt

Coconut cream sauce

· 300ml coconut milk

· 1 tsp sea salt

Method

· Place glutinous rice in a sieve or strainer and give it a short rinse to remove impurities. There is no need to rinse black glutinous rice until the water runs clear as it is known for its dark purple colour. Toss to remove excess water.

· Select the sauté/sear function on high temperature and add the rinsed black glutinous rice into the pot. With a wooden or plastic spoon, toss and toast the rice for about two minutes, until the rice looks drier and you can smell the lovely scent of toasted glutinous rice.

· Next, add water, coconut milk, knotted pandan leaves, ginger and salt. Give everything a good stir to combine.

· Set your slow cooker on high temperature for 3 hours.

· Once the slow cooker has finished cooking, add in coconut sugar and stir the porridge until it is completely mixed and melted. This will also darken the colour of your bubur pulut hitam.

· Remove pandan leaves and ginger and serve with creamy coconut sauce (recipe below) while still warm. This dessert is not suitable eaten cold.

Coconut cream recipe

· In a small pot, add coconut cream and salt and cook over low heat.

· Stir regularly while bringing it up to almost a boil.

· Transfer to a serving bowl and serve with black glutinous rice porridge while still warm.

Extra tips

· If you’re planning on cooking your bubur pulut hitam longer, set your slow cooker on low temperature for six hours.

· If your slow cooker doesn’t have a sauté/sear function, use a regular pan over medium heat before proceeding with the other steps in your slow cooker.

· If you have leftovers, refrigerate or freeze it in airtight containers. Just make sure to heat it up when you want to eat it.

· Cooked coconut cream is not suitable for refrigerating or freezing as it may split when reheating. Feel free to make a small batch of coconut cream whenever you feel like reheating your leftover black glutinous rice porridge as it only takes a few minutes.

This article first appeared in butterkicap.com

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