Black rice pudding with salted coconut cream

Glossy black grains of rice stuck to our daughter’s baby cheeks has become a familiar sight as she so loves this inky pudding. Any Asian supermarket should sell black rice from either Indonesia or Thailand. It is packed with nutrients and has a great nuttiness, but needs long soaking to soften the fibre-packed hulls before cooking. I like the rice not too sweet (do add more palm sugar if you’d prefer) and a luscious topping of salty coconut cream provides the perfect unctuous contrast.