From the recipe collection
Burburya
A Pangasinan rice-porridge style merienda, softly cooked with coconut milk, sugar, and a comforting spoonable texture.
- Prep time
- 10 min; allow 20 minutes soaking
- Cook time
- 35 min
- Yield
- 5–6
- Audio recipe
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Ingredients
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Method
- Rinse the rice until the water runs mostly clear. For a silkier porridge, soak it 20 minutes and drain.
- Place rice, water, and pandan if using in a heavy pot and bring to a boil.
- Lower to a gentle simmer and cook 20–25 minutes, stirring every few minutes, until the grains are very soft and beginning to break down.
- Warm the coconut milk separately or temper it with a ladle of hot porridge, then stir it into the pot.
- Add brown sugar and salt and simmer over low heat 8–10 minutes, stirring more often as it thickens.
- Adjust with hot water for a looser bowl or continue uncovered for a thicker merienda consistency.
- Taste when warm rather than boiling hot; sweetness becomes clearer as the porridge cools.
- Remove pandan and serve warm with latik or toasted coconut.
