Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Carbs· 1
- 50 g black glutinous rice (pre-soaked)50g
Vegetables· 1
- 1 pandan leaf (knotted)3g
Sauces· 2
- 30 g lite coconut milk (to drizzle)30g
- 12 g palm sugar (chopped)12g
Spices· 1
- tiny pinch of salt(staple)1g
Drain the soaked black rice and put it in a pot with the knotted pandan leaf and about 400 ml water; bring to a rolling boil.
Why? Black rice has a tough bran and normally simmers well over an hour; pre-soaking lets the grains drink up water so they turn soft within 30 min — the trick that makes this an everyday breakfast.Tip: No time to soak on the day? Cover the rice with water and leave it overnight — it's ready to cook first thing in the morning.
Next up:Lower to a gentle simmer, partly cover and cook ~20 min, stirring now and then, until the grains burst and the porridge thickens.
- 20 min · hands-free
Lower to a gentle simmer, partly cover and cook ~20 min, stirring now and then, until the grains burst and the porridge thickens.
Why? A slow simmer coaxes the rice's natural starch out to thicken the porridge — that silky body comes from the grain itself, not from lots of coconut milk or any thickener.Watch out: Top up with a little hot water if it dries out — black rice sticks and scorches on the bottom easily.20:00Next up:Fish out the pandan leaf, stir in the chopped palm sugar and a tiny pinch of salt, and cook until fully dissolved, then turn off the heat.
Fish out the pandan leaf, stir in the chopped palm sugar and a tiny pinch of salt, and cook until fully dissolved, then turn off the heat.
Why? Add the palm sugar last and weigh out just 12 g — it's the main source of calories in the bowl, so measuring keeps its caramel aroma while stopping the sugar from running away; a pinch of salt actually makes the sweetness read fuller.Tip: If you like it sweeter, taste before adding more — hot porridge tastes sweeter than it will once it cools.
Next up:Ladle into a bowl and finish with a swirl of lite coconut milk over the top; serve warm.
Ladle into a bowl and finish with a swirl of lite coconut milk over the top; serve warm.
Why? Drizzling the coconut milk on top rather than boiling it in means the 30 g sits where every spoonful meets it, so you taste the creaminess on a fraction of the usual amount — the whole secret to a lighter bowl that still tastes indulgent.