Black Rice (Black Sticky Rice)

Add the black rice to a pot and rinse thoroughly with water until the water runs clear (the rice will still look black or purple — that's normal).

Drain the rice completely.

Add the water and the knotted pandan leaves to the pot with the rinsed rice.

Cover with a lid and bring to a boil over medium-low heat, about 60 minutes. Black rice keeps its bran layer intact, which makes it harder and slower to cook than white rice.

Lower the heat to a simmer and continue cooking until the rice is soft and breaks apart.

Check the water level periodically and add more water as needed so the rice doesn't dry out. A slow cooker or a pressure cooker such as an Instant Pot also works well for this step.

Stir in sugar to taste until well combined.

While the rice cooks, heat the coconut milk in a small saucepan over low heat.

Stir the salt into the warm coconut milk until well combined, then remove from heat and set aside.

Ladle the cooked black sticky rice into small serving bowls.

Top each bowl with a spoonful of the salted coconut milk — add more for a creamier texture.

Stir well before eating and serve.