300g/10½oz black glutinous rice (available from some Asian grocers)
washed
170g/6oz palm sugar
grated
2 pandan leaves
shredded
or 2 drops pandan or vanilla essence (available from some Asian grocers)
450ml/15¾fl oz coconut milk
pinch of salt
fresh coconut
to garnish
Directions
Soak the glutinous rice in water overnight.
Drain the rice
and place in a saucepan with 1.5 litres/2 pints 12¾oz of water. Heat the mixture until boiling and continue to cook for 20-25 minutes
or until the rice is tender.
Stir the sugar and one of the pandan leaves into the rice and continue to cook for another 5-7 minutes. Set aside to cool.
Meanwhile
heat the coconut milk
the remaining pandan leaf and the salt in a saucepan until the mixture thickens.
To serve
remove the pandan leaves from the rice and the coconut milk. Spoon the cooked black rice into each of 6 serving bowls. Pour over the coconut milk and garnish with the fresh coconut.
