To start, rinse the black glutinous rice and white glutinous rice under cold water until the water runs mostly clear. This helps remove excess starch and keeps the pudding from getting overly gummy.

Cook the rice in a rice cooker with water. As it cooks, the grains will absorb the liquid and slowly release their natural starches, turning into a thick, porridge-like pudding with a beautiful deep purple hue.

Once the rice is tender and most of the water has been absorbed, stir in the coconut sugar and salt right away. This helps prevent the rice from sticking to the bottom of the pot. Keep stirring for a couple more minutes until the sugar has fully dissolved and the pudding looks thick and glossy. Spoon the warm black rice pudding into serving bowls.

Drizzle coconut flakes over the top, sprinkle with roasted sesame seeds and crushed roasted peanuts. Garnish with A few fresh mint leaves on top, add a lovely pop of color and freshness.

Simmer the coconut milk in a pan until warm. Pour the warm coconut milk over the black rice pudding.

Serve warm and enjoy!