Indonesian Coconut Rice
- 75 grams Thai black Rice
- 2 Vanilla bean
- 4 centimeters Cinnamon stick
- 150 milliliters water
- 30 grams white Basmati rice
- 75 grams Palm sugar
- to garnish
- sliced Coconut
Pour black rice, vanilla beans, cinnamon and water into a saucepan. Simmer for approximately 20 minutes, stirring occasionally. Add basmati rice and simmer for 20 more minutes. Add palm sugar, let dissolve and remove from heat.
Mix coconut milk, salt and water. Strain through a sieve and bring to a boil.
Serve the rice on plates, garnished with thin slices of coconut.
Serve the coconut milk along with the rice dessert.
Note about Black Thai Rice: The bran layer of rice is water, so the water turns dark during cooking. The aroma of the firm, tasty grain is reminiscent of grass.