Rinse the black rice through a fine-mesh strainer and shake off all excess water. Combine the rice, water, and salt in a pot, cover it tightly, and bring the liquid to a boil.

Once the lid starts rattling, lower the heat to a gentle simmer and cook for 30 minutes. Remove the lid, stir the grains, and continue cooking uncovered for another 10 minutes to help the rice reach the right texture.

Prepare the simple syrup by simmering the sugar and water in a small saucepan over medium-low heat. You will know it is ready when the sugar has dissolved and the liquid has thickened enough to lightly coat a spoon, usually 6 to 10 minutes.

Stir the syrup into the cooked rice using a fork, then cover and let it rest for 10 minutes to absorb the sweetness.

Simmer the coconut milk, sugar, and salt in a high-sided pot over medium heat, stirring frequently to prevent splattering. Reduce the mixture until it reaches a thick consistency that coats the back of a spoon, about 10 minutes.

Serve the rice warm or at room temperature in bowls with a drizzle of condensed milk, a generous scoop of coconut cream, toasted seeds or nuts, and fresh fruit.