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1 cup black sticky rice
1 cup palm sugar or brown sugar
1 cup water
1 cup coconut cream
fruit of any season and/or canned lychee
Soak the black rice, also known as Indonesian rice, overnight. The next day, drain rice, rinse, put in a rice cooker or a small pot with a tight-fitting lid on the stove with equal parts water and a pinch of salt. The rice takes about 45 minutes on an ultra-low heat to cook. When the rice is cooked and still hot, add the palm or brown sugar and coconut cream. Allow to rest for 10 minutes or until all the sugar has dissolved. This dessert can be served warm or at room temperature. Serve with your choice of sliced fruit or lychee and a drizzle of coconut cream. Yum! Serves 4.