Kokako's black rice porridge

Ted Baghurst

With the summer months in close reach here's a sweet reminder that the latest bout of rainy weather does come with some benefits. You will be wanting to indulge in Kokako Cafe's black rice porridge with salted coconut and pawpaw all year though - it really is that good.

Porridge

300 g	Black glutinous rice (Main)
60 g	Sugar
1	Vanilla pod
1	Cinnamon stick
600 ml	Coconut milk (Main)
100 ml	Water
40 g	Shredded coconut, toasted
60 g	Pawpaw, green, julienned

Salted coconut milk

90 ml	Coconut milk
¼ tsp	Salt
15 g	Sugar

Directions

1. Soak rice in plenty of water overnight.
2. Combine all ingredients, bring to a boil and simmer for 1 hour or until rice is tender. The rice will seem a little chewy still.
3. For the salted coconut milk, heat together until sugar and salt have dissolved. Allow to cool.
4. To serve, reheat rice till hot and adjust consistency to resemble a normal porridge. Garnish porridge with green pawpaw and toasted coconut. Serve cold salted coconut milk on the side.