Indonesian Black Rice Pudding

Instructions

1. Prepare the rice
   Rinse the soaked black glutinous rice thoroughly under cold water until the water runs clear. This removes excess starch and ensures a better texture.
2. Cook the rice
   In a large heavy-bottomed pot, combine the drained black rice with 5 cups of water and the pandan leaf. Bring to a boil over medium-high heat, then reduce heat to low. Simmer uncovered for about 45-50 minutes, stirring occasionally to prevent sticking, until the rice is tender and the mixture has thickened to a porridge-like consistency.
3. Sweeten the pudding
   When the rice is tender, add the salt and palm sugar. Stir until the sugar completely dissolves. Continue to cook for another 5 minutes on low heat, stirring frequently.
4. Add coconut milk
   Stir in 1 1/2 cups of coconut milk and the vanilla extract. Simmer for an additional 10 minutes until the pudding reaches your desired consistency. If it becomes too thick, add a little more water or coconut milk. Remove the pandan leaf.
5. Prepare serving sauce
   In a small saucepan, heat the remaining 1/2 cup of coconut milk with a pinch of salt just until warm. This will be drizzled over each serving.
6. Serve and garnish
   Ladle the warm black rice pudding into serving bowls. Drizzle with the thick coconut cream, sprinkle with toasted coconut flakes, and add sliced fresh tropical fruit if desired.