Black rice porridge

A new take on a winter staple

SERVES 4

Place 2 cups black rice in a bowl and pour in enough water to cover. Soak 2 hours, then rinse and drain. Combine soaked rice and 12 cups water in a saucepan. Bring to boil and cook 30-35 mins until rice is tender but still chewy. Drain and set aside. Place 800ml coconut milk, 100g brown sugar, 2 pandan leaves (knotted and torn) and 1 cup water in a saucepan and stir until sugar is dissolved. Bring to simmer. Add cooked black rice and stir over medium heat until mixture boils and thickens. Remove from heat. Discard pandan leaves. Serve with fruit and nuts.