Porridge – Nasi Lun Bawang By Zoee Wong
A sweet rice porridge was the catalyst for the entire dessert. I was thinking about creamy rice pudding and the Chinese dessert of black glutinous rice porridge. I thought about, and resisted using coconut milk to add richness as I didn’t want that to detract or mask the purity of the flavours – as in a Chinese ‘tong sui’.
This is a part of the Nasi Lun Bawang dish!
Ingredients:
- 250 g Beras Rumie, rinsed and drained 800 g water
- 70 g Gula Apong
- 2 g salt
- 3 ea pandan leaves, cleaned and knotted
Method:
Place rice in a pot with water, add sugar, salt and pandan leaves.
Bring to a simmer and cover with a lid (leave the lid slightly ajar - the mixture has a tendency to boil over).
Cook for approximately 20 minutes, stirring occasionally until the rice is soft, but the grains still maintain their shape. The texture should be similar to that of a loose risotto. If the rice is cooked and the mixture is still too wet, increase the temperature and stir gently to allow the excess liquid to evaporate. If it is too thick, add a touch of water.
Once cooked and at the right consistency, decant onto a tray to allow the mixture to cool quickly.
