Scoop out the coconut cream that has risen to the top of the
Coconut Milk (1 can)
, and reserve into a small bowl.
Drain and rinse the
Black Rice (2 cups)
, and place it in a large saucepan with 10 of the
Pandan Leaves (18)
tied in a knot,
Water (4 2/3 cups)
, the left over coconut liquid in the can , and
Fine Salt (1/2 Tbsp)
Bring to a boil, then cook over medium heat for 30 to 35 minutes, stirring every 5 minutes until the rice is cooked through and looks like a thick wet porridge.
Allow the rice to cool for about 20 minutes before serving.
Combine 8 pandan leaves,
Palm Sugar (1 2/3 cups)
and 2 to 3 cup water in a small saucepan. Bring to a boil, then cook over medium heat for 20 minutes until it resembles maple syrup.
Remove and discard the pandan leaves and stir in 1/4 cup of the syrup to the finished rice.
Divide the rice between 6 bowls, scoop a dollop of the coconut cream on to the top of the rice, add
and finish each bowl off with a drizzle of pandan syrup.