- 1 cup black sticky rice (soaked over night)
- 3 1/2 cups water
- 1 cup plus 1/4 cup coconut cream
- 1/4 cup sugar
In a med sauce pan over med-high heat, combine rice and water and bring to a boil. Reduce heat to simmer and cook until tender, about 30 minutes, stirring occasionally at the beginning and frequently towards the end. Add additional water if necessary. Once rice is just tender and grains begin to open, add 1 cup coconut cream and the sugar. Stir well and cook for a few minutes more. Remove from heat. Spoon into individual bowls and drizzle with remaining cream.