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1
Soak the black glutinous rice in cold water for 8 hours, so the grains begin to soften all the way through and will cook evenly rather than remaining chalky at the centre. Drain thoroughly, then place the drained rice in a heavy pot with 800 ml of water.
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2
Bring the pot to a gentle simmer over low heat and cook uncovered, stirring occasionally, for 45–60 minutes. Stir from the bottom each time so the dense grains do not settle and scorch against the pot. Watch as the cooking liquid shifts from violet toward a deep purple-black — that darkening tells you the grain's colour is releasing freely and the rice is progressing as it should.
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3
This is where the dish lives or dies: add the dissolved palm sugar only when the rice is nearly tender, in the final 15 minutes of cooking — sugar introduced earlier will draw moisture away from the grains and leave them tough no matter how long you cook them. Stir well to distribute, then continue cooking until the liquid has reduced to a thick, glossy, deep-purple syrup that coats every grain.
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4
Remove from the heat and assess: the grains should be fully tender and slightly sticky, and the syrup vivid, saturated, and glossy. If the colour has gone dull or brownish, the rice has been over-cooked and the deep purple cannot be recovered, so pull the pot off the moment the syrup thickens and the colour is at its most saturated.
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5
Warm the coconut cream gently with the salt and sugar, stirring until the sugar dissolves — keep the heat low so the cream stays smooth and fluid rather than splitting into fat and watery whey, which would make it look broken and taste flat against the sweet rice. The cream is ready when it is slightly thickened and fragrant but not boiling.
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6
Spoon the black rice and its syrup into bowls, warm or at room temperature. Pour the sweetened, salted coconut cream over the rice at the table so the white cream sits against the near-black surface — that sharp contrast of colour is the visual signature of the dish.