Authentic Thai Black Sticky Rice Recipes

AUTHENTIC THAI BLACK STICKY RICE

Steps:

• Measure the rice into separate bowls. Run your fingers through each of the rice to remove any big impurities.
• Rinse both bowls a few times until the water runs clear. Mix both rice together and cover with at least a few inches of water. Allow the rice to soak for four or more hours or overnight (don't rush this process). The black grains will absorb the water while it is soaking and grow in size.
• Add water to the aluminum pot for steaming so that when the basket is placed on top of the pot, it does not touch the water.
• Roughly drain as much water as you can from the rice.
• Spread the cheesecloth inside the bamboo basket to protect the basket, and drain the rice using the basket.
• Let the rice drain in the bamboo baskets for a few minutes. Transfer the basket to the top of the aluminum pot. Cover with a lid.
• Let it steam for a full 30 minutes.
• Take the basket off of the aluminum pot. Carefully remove the lid from the bamboo basket. With both hands, use a flicking motion to turn and flip the rice over in the basket. Place back on the aluminum pot.
• Continue steaming for another 15 minutes.
• Turn off the heat and remove the bamboo basket from the pot.
• Use a rice spatula to loosen up the rice.
• Garnish with sesame seeds and sweetened coconut flakes.
• Serve warm.

THAI BLACK STICKY RICE PUDDING

Steps:

• Gather the ingredients.
• Place drained, soaked rice in a pot together with brown sugar, salt, 1 can of coconut milk, and water.
• Boil half-covered until the liquid has been absorbed and the rice is soft to chew-about 45 to 50 minutes. (If necessary, add 1 cup more water and continue cooking until rice is tender.)
• When rice is done cooking, allow it to cool slightly. Preheat oven to 350 F.
• Add the remaining 1/2 can coconut milk plus the eggs. Mix thoroughly. Check the taste, adding a little more sugar if needed.
• Pour this mixture into one large baking dish, or divide up into individual ramekins. Cover with tin foil (or a lid if using a baking dish).
• Bake for 30 minutes. Remove from the oven and either serve warm or place in the refrigerator and serve cold.
• When serving, add a dollop of coconut cream on top (the solid cream from the top of a can of thick coconut milk), or whipped cream.

THAI BLACK STICKY RICE PUDDING

Steps:

• Soak rice: Place both rices in a bowl and cover with water (5cm / 2" above). Soak for 4 hours (up to 12 hours).
• Strain the rice and add it to a small pot or large saucepan.
• Pandan leaves: Add the knotted pandan leaves.
• Simmer 30 minutes: Add 4 cups of cold water. Bring to boil. Turn stove down to low so it's simmering very gently (small, slow little bubbles). Simmer 30 minutes (no lid), stirring frequently for the last 15 minutes and almost constantly towards the end (so the base does not catch).
• Consistency: Rice should be soft / fully cooked through, water reduced, and sauce should be creamy not watery (starch from rice thickens water).
• Add sugar: Stir in sugar and salt until it dissolves (~20 seconds).
• Ladle into bowls - it should ooze slowly, not be runny nor so thick it stays in a mound, see video for consistency. (If it's too thick, add a touch of water and stir).
• Toppings: Mix coconut cream with salt. Drizzle onto rice pudding. Top with toasted coconut and mango if using. Serve immediately.

THAI COCONUT BLACK STICKY RICE

Steps:

• Rinse and drain rice, place in a large saucepan.
• Add water to cover rice. Remove any rice grains that float to the top.
• Bring to a boil over high heat, then lower heat to just keep a simmer.
• Simmer about 45 minutes, uncovered, stirring occasionally, until rice is tender. Add more water if needed, or pour some off. You want the water level to be just below the level of the rice.
• Add coconut milk, sugar, and salt, and continue cooking until a pudding consistency is reached.
• Sprinkle shredded coconut over top, if desired. Serve warm.

THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)

Steps:

• Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
• While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
• Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
• Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.