I must say the specialty of this porridge was the Black Bario Rice that I used. It has an aroma that’s akin to black glutinous rice but yet, it’s not quite as strong and has a smoother texture.
Ingredients:
1 Cup Black Bario Glutinous Rice
1.2 Litres Filtered Water
1 piece Palm Sugar
Sugar to taste
6 pandan leaves (knotted)
Serve with salted coconut milk*
Method:
1. Wash and drain glutinous rice.
2. Bring water to boil in a pot, then transfer to slow cooker.
3. Add rice, pandan leaves and palm sugar, let it slow cook for 3 hours. Discard pandan leaves.
4. The rice should turns sticky now, add sugar to taste.
5. Serve hot with salted coconut milk.
* By adding a pinch of salt to the coconut milk will enhance the flavor and make the dessert more delicious!
Ingredients:
1 Cup Black Bario Glutinous Rice
1.2 Litres Filtered Water
1 piece Palm Sugar
Sugar to taste
6 pandan leaves (knotted)
Serve with salted coconut milk*
Method:
1. Wash and drain glutinous rice.
2. Bring water to boil in a pot, then transfer to slow cooker.
3. Add rice, pandan leaves and palm sugar, let it slow cook for 3 hours. Discard pandan leaves.
4. The rice should turns sticky now, add sugar to taste.
5. Serve hot with salted coconut milk.
* By adding a pinch of salt to the coconut milk will enhance the flavor and make the dessert more delicious!
Black glutinous rice is naturally sweet, rich in fibre and contain loads of antioxidants. It has 4 times of vitamin B and E than general rice.
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