Black Rice Porridge

Black Rice Porridge

(4 servings)    Printable Version
  • 1 and 2/3 cups water
  • 1 pandan leaf
  • 3/4 cup black glutinous rice
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 cups coconut milk
In a large saucepan, bring the water and pandan leaf to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 20 minutes.

Remove the pandan leaf and stir in brown and white sugar. Continue cooking for 5 minutes. Stir in the coconut milk and remove from heat.

Serve warm.

*Black glutinous rice and pandan leaves can be found in Asian markets and in the ethnic food section of better grocery stores.

This is a unique breakfast that Muslims enjoy during Ramadan. Breakfast (Suhoor) must be eaten very early in the morning since Muslims fast during daylight hours the entire month of Ramadan.

Mr Breakfast would like to thank Bennett for this recipe.

Comments About This Recipe
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From Love Foods

Actually, black glutinous rice porridge is rather specific to and popular among southeast asian muslims. I'm not sure that muslims in other parts of the world are familiar with this dish as this particular pandan (screwpine) leaf is mostly found in the southeast asian region. This dessert dish is eaten not really for breakfast (sahur) during Ramadhan -- maybe some people do eat it for breakfast -- but it is more of a dessert served at all other times as well, including the meal that breaks the fast at the end of the day during Ramadhan. This dessert can also be found served in Thai restaurants in the U.S.

Comment submitted: 6/25/2008 (#5600)

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