Not shown in video: Rinse the black rice clean and soak overnight.
When ready to cook, wash and drain the rice, and transfer into a pot with salt and water. Bring it to a boil.
Once it’s started boiling, reduce heat and simmer for 1 hour or until the rice has split opened/ bloomed. Remember to always give it a stir so that the bottom does not burn.
Add in palm sugar and simmer for another 30 minutes. Do not overcook. You want it to be soft but yet slightly chewy.
While waiting for the rice to cook, prepare the coconut cream by heating the thick coconut milk in a saucepan with a pinch of salt and pandan leaves at low heat for about 1-2 minutes. Do not boil.
Store in fridge while waiting to serve.
When the rice starts to split, add the sugar and cook for another 10 minutes.
To serve, ladle into small bowls and top with a few spoonful of the thick coconut cream.