Bubur pulut hitam (black sticky rice sweet with coconut milk)

Instructions

1. Rinse the black rice under cold water until the water runs clear, then soak it for at least 2 hours.
2. Bring the water to a boil in a large saucepan, then add the drained rice and the knotted pandan leaf.
3. Simmer gently, covered, for about 45 minutes, stirring from time to time, until the grains burst and soften.
4. Add the palm sugar, a pinch of salt and half of the coconut milk, then cook for another 10 minutes over low heat.
5. Remove the pandan and adjust the texture with a little hot water if the rice has thickened too much.
6. Serve warm in bowls, topped with thick coconut milk lightly salted.