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Ingredient
Thai Sticky Black Rice Pudding (Mark's Cuisine)
Introduce
Chef :
FreyaThai Sticky Black Rice Pudding (Mark's Cuisine)
Tried the Indonesian version and this is an easy recipe for similar results.
Ingredient
Food ration :
4 servings
3/4 cup
Black Rice
2 Cups
hot water for soaking
250-270 ml
coconut cream/milk
1/2 cup
palm/brown sugar (to taste)
Pinch
salt
Cooking instructions
* Step 1
Pre-soak the black rice overnight in 2 cups of hot water. Photo shows ingredients after soaking (with the water drained away and collected from the rice).
* Step 2
Place the soaked black rice in a saucepan with 1.5 cups of the soaking water. Add star anise and bring to boil.
* Step 3
Turn heat to lowest temperature and cook for 35-40 minutes (adding more water and time if needed). Rice should be soft, sticky and cooked through before next step.
* Step 4
When rice is soft, sticky and cooked through add 2/3 of the coconut cream and the 1/2 cup of sugar. Cook until sugar has dissolved. Once sugar has dissolved the black rice has finished cooking. Mixture should be more gloopy now than clumping.
* Step 5
To make the sauce: add the remaining coconut cream to a saucepan. Add a pinch of salt. Heat until warm.
* Step 6
Serve black rice and sauce together in a bowl. Additional serving options: Add banana, mango or blueberries.
Note: if there is a photo you can click to enlarge it
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