Black Glutinous Rice Porridge with Coconut Milk
Prep time: 
Cook time: 
Total time: 
  • 200 grams black glutinous rice
  • 150 grams sugar (can be substituted with coconut sugar or palm sugar)
  • 2 litres water
  • 2 Pandan leaves
  • pinch of salt
Coconut Milk Sauce:
  • 250 ml thick coconut milk
  • ¼ tsp salt
  • 1 Pandan leaves
  1. Run your fingers through the rice and check for any pebbles or other noticeable impurities.
  2. Rinse the rice a few times until the water clears. Cover with at least 2 inches of water and allow to soak 4 or more hours, or overnight. The rice will absorb water and grow in size. Then, drain the rice.
  3. Cook with water and pandan leaves, bring to boil. Reduce heat to simmer and cook partially covered until soft and thick. Add sugar and salt, continue cooking with stirring it occasionally until the porridge thicken and sugar dissolved. Turn off the heat. Set aside.
  4. For coconut milk sauce, cook thick coconut milk with salt and pandan leaves. We don't add any sugar in this sauce to make it contrast with the sweetened black glutinous rice.
  5. When ready to serve, dish the porridge into individual serving bowls and dribble some sauce over each serving.
Recipe by My Little Kitchen at