Strain the black rice and keepaside
Add 2 cups water in a pressure cooker and cook the rice upto 3 whistles or till done
Check if the rice is done. The mix should be thick and slightly sticky
Transfer rice mix in a saucepan/ wok and add 1 cup water, pandan leaf tied in knot and bring it to boil
Next add salt to taste and mix
Add the jaggery and reduce the heat and let simmer till thick
In a bowl combine coconut creme and a pinch of salt
Once rice mix is done, get rid of the pandan leaf and let cool
Serve chilled or at room temperature topped with a spoonful of coconut creme
Tips: pandan leaves are available in stores selling South East Asian spices and veggies
