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Thai black sticky rice
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Chef :
Sumeet Kaur (Recipes and more by Sumi)Thai black sticky rice
#nonindian
Thai black sticky rice with vanilla flavoured coconut cream and mangoes.
I tasted this heavenly dish for the first time six years ago and loved it's chewy and creamy texture from the very first bite. It's healthy, vegan, refined sugar free, has lots of fiber and looks too pretty to eat...haha!!
It makes a perfect breakfast option and you can serve it your guests as a dessert as well.
Ingredient
Food ration :
2 servingsCooking time :
30 minutes.
1/2 cup
black rice
1 cup
coconut milk
1 cup
coconut cream
1/4 cup
Jaggery or coconut sugar
1/4 cup
Sugar
1 pinch
salt
1/2 tsp
vanilla extract
2 cups
water
1/2 cup
diced mangoes
Cooking instructions
* Step 1
Wash the rice(1/2 cup) well and soak in 2 cups water for 1 hour. Now cook the rice in the same water with salt, 1 cup coconut milk. Cover it and cook it on a low flame.
* Step 2
Then add the sugar and mix well. Adjust the sugar according to your taste. Then cook the rice without the lid until all the water evaporates and the rice becomes sticky. Now in a separate pan warm the coconut cream and add vanilla extract to it. Mix well and let it cool.
* Step 3
Now assemble everything. Pour rice in a deep dish/plate and top it up with coconut cream and diced mangoes and serve hot or cold as desired.
Note: if there is a photo you can click to enlarge it
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