Black Glutinous Rice Sweet Porride - Bubur Pulut Hitam

We are now staying at a temporary housing while waiting to move back to our house. It is still summer holidays for the kids and today I made this sweet black glutinous rice porridge for their tea time break. This is a pretty simple recipe but it takes a bit of time to cook it.

Ingredients

1 cup Thai black glutinous rice or pulut hitam
6 cups of water
1/2 cup of sugar
1/2 teaspoon of salt
1 cup of coconut milk
3 screw pine or pandan leaves, knotted
1/4 cup sago, washed and drained (optional)

Directions

1.  Wash the black glutinous rice thoroughly.  Heat a pot on high heat and add the water ,     
     pandan leaves and washed glutinous rice and let it come a boil. Once it comes to a boil 
     lower the heat to medium. 
2.  Keep stirring the glutinous rice occasionally to prevent the rice from sticking to the 
      bottom of the pot.
3.  When the rice is half cooked, you can add the sago if using. 
4.  When the black glutinous rice has turned slightly mushy and thick and the sago has 
      turned translucent, add the sugar, salt and coconut milk. 
5.  Stir the sweet porridge to combine all the ingredients.  Turn off the heat just before the 
      porridge comes to a boil or when tiny bubbles appear at the sides of the pot.
6.  Serve hot or warm with a drizzle of coconut milk.