Known also as Thai Black rice, this is a very attractive, deep purple colour when cooked. It adds unique color and exotic taste to any meal.
Rinse the rice under running water for a few minutes then place in a saucepan with the water and tied pandanus leaf.
Bring it slowly to the boil then reduce the heat and simmer slowly until all the water is absorbed, about 30 minutes.
Remove the pot from the heat and cover with foil to allow the rice to finish steaming through, about 10 minutes.
Remove the pandanus leaf.
Place the palm sugar in a separate pot with a dash of water and boil, stirring occasionally, until the palm sugar has dissolved and the consistency is slightly syrupy.
Reheat the rice gently on the stove, adding the palm sugar syrup a little at a time until it is sweet enough.
Keep a little syrup aside.
Serve the rice in a bowl with an extra drizzle of syrup and pour the coconut milk over the top.
Serve with slices of fresh banana or mango, in season.
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