Black Glutinous Rice Porridge

farid

"This recipe usually suitable for tea break and breaking fast during Ramadan."
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Ingredients

45 m servings 250 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 13 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.

Reviews

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I'll be the first one to review this great recipe! I did not have the pandan leaf & I revised it a bit. I rinsed rice, 2 cups in rice cooker with almost 4 cups water. Meanwhile I took one 14 oz ...

Good texture, but too sweet. I reduced the amount of brown sugar, and added cooked mango with the sugar.

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