Black Sweet Rice-Porridge in Crockpot

Porridge or congee is served for breakfast in Asia. My family loves this dish because it is cheap and incredibly nutritious. I think that only Asians love to eat this dish, but it is not true since the recipe can use different kinds of grain to make porridge, such as steel-cut oats, quinoa, corn millet, etc.. The best thing about making porridge in a crockpot is that it allows you to put the grains and water in the pot the night before and to forget about it until the next morning until breakfast time. One rule of thumb for making a beautiful congee is using one part of grains and four parts of water. The recipe that I prepared here using a crockpot turns out perfectly smooth, velvety, and delicious. Making congee a few times will allow each cook to find the right recipe to satisfy personal taste. My congee has the texture of pudding, not watery like porridge.
Equipment:
1 small crockpot

Ingredients:
1 cup black glutinous rice
1/2 cup coconut milk
2 cups water
1/4 tsp salt
1/4 tsp cornstarch

Garnish with 1/4 cup shredded coconut, 1 tbs raisins, and 1 tsp brown sugar or honey for each serving

Directions:
Wash and drain the black sticky rice.
Combine coconut milk, water, salt and cornstarch. Place rice and liquid into the crockpot the night before. Cover and set to low heat cooking. In the morning, uncover and stir to combine. Ladle the congee into an individual serving bowl and put the garnishes on top.