For the rice pudding, wash the rice under running water a few times and then drain well. Put about 1.25 liters of water in a saucepan, add nut oil and mix in the rice. Bring the water to a boil, then reduce the heat and let the rice simmer for 30-40 minutes.
Now add the palm sugar syrup and simmer again until all the liquid has evaporated.
Remove from heat and let the rice pudding cool to room temperature.
Pour the rice into bowls and drizzle each portion generously with coconut milk.