Black Rice Bilo-Bilo

• 1 cup black rice (such as Lotus Foods Forbidden rice)
• 1 tablespoon plus ⅓ cup sugar; plus more for apples

Kosher salt

• 2 13.5-ounce cans unsweetened coconut milk
• 2 firm apples or ripe but firm pears, halved, cored
• ¼ cup puffed rice cereal

Finely grated lime zest

1. Bring rice, 1 Tbsp. sugar, a pinch of salt, and 2 cups water to a boil in a small saucepan over medium-high; reduce heat, cover pan, and simmer until rice is tender, 30–40 minutes. Drain rice if needed; return to pot and cover. Let sit off heat 10 minutes.
2. Meanwhile, bring coconut milk and ⅓ cup sugar to a boil in a medium skillet over medium-high. Reduce heat, and simmer until just thick enough to coat a spoon, 10–15 minutes.
3. Heat a grill pan or dry cast-iron medium skillet over medium. Cook apples until lightly charred, about 2 minutes per side. Let cool slightly, then chop. Toss apples and a pinch of sugar in a small bowl.
4. Add reduced coconut milk to rice and bring to a simmer over medium heat. Cook gently until the consistency of loose porridge.
5. Serve rice topped with charred apples, puffed rice, and lime zest.
6. Do Ahead: Rice and coconut milk can be cooked 3 days ahead. Cover and chill separately.