black sticky rice and coconut pudding

my favourite winter breakfast; a hearty, decadent, tropical desserty dish that makes a dreary morning special. this is rich, and makes a fairly big batch- at least a week's worth of brekkies!

rice

2c black glutinous rice
150g palm sugar (shaved or grated)- brown or raw sugar will suffice
1 orange, finely grated zest
200ml coconut cream
0.5tsp salt

custard  

800ml coconut cream
2tsp agar agar powder
2Tbs arrowroot powder
0.25c water
50g palm or other sugar
1tsp salt

if possible, soak the rice overnight in 1L water. drain half the water; bring to the boil, reduce heat to medium, stirring and adding water as needed (as for risotto). it will take approx 40 minutes to cook; be patient and stir every 5 minutes until rice begins to be purple and starting to thicken. taste rice for desired consistency (should be a little al dente but cooked).

remove from heat; stir in coconut cream, sugar, orange zest and salt. pour into individual ramekins or a 25cm round pudding basin or baking dish, smoothing top with spatula.

on low, heat the coconut cream in a small saucepan; add sugar and stir to dissolve. in a small bowl, mix arrowroot and agar agar with water to form a paste. gently whisk this into the coconut cream until it thickens into a smooth custard. remove from the heat and pour gently over the rice to form a 2cm thick custard. cool in fridge or eat warm.