Recently read Divina's blog, Sense & Serendipity, featuring black rice as one of the main ingredients for her risotto and that ignites a craving in me for some black rice congee which I have not cooked for a long time. It is very easy to cook. Just need to boil the rice till it is very soft and the soup has thickened, then add sugar and coconut milk to taste. Add a piece of screwpine leaf while boiling the congee. It will make the congee very fragrant. Delicious!