Bubur Pulut Hitam

I decided to make bubur pulut hitam (black glutinous rice porridge) for today and had soaked the black glutinous rice yesterday. It turned out to be perfect for day like today, the weather has been wet and cooler than normal just right for a warm desert.
After soaking overnight, the black rice has soften and this morning I put them into a crock pot to cook. Saves time and no need to slave over a hot stove stirring the rice. This is how my warm desert turned out.

Bubur Pulut Hitam Recipe
Ingredients150g black glutinous rice
50g glutinous rice
1.5 litre water
100g sugar
100g palm sugar
75g dried longans, rinsed
2–3 pandan leaves, knotted

Combine thick milk from 1 coconut with 1/2 tsp salt (to prevent coconut milk from spoiling) set aside

Method
Wash glutinous rice thoroughly and soak in water over night. Put rice and water into a crock pot and cook until rice is broken up and almost creamy. When rice has reached the desired consistency, add dried longans and pandan leaves.

Add both types of sugar and simmer for a further 10–15 minutes over gentle heat.

To serve: put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.