Thai Black Sticky Rice Pudding Recipes

THAI STICKY BLACK RICE PUDDING

Steps:

• Combine water, black rice, and salt in a saucepan. Bring to a boil. Reduce heat and cover; simmer for 40 minutes.
• Add coconut milk and sugar. Bring back to a boil. Reduce heat and simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
• Remove from heat and allow mixture to cool. Stir and serve.

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 RICE PUDDING

Steps:

• Place rice in a bowl and rinse with water by stirring in a counter clockwise motion.
• Do this repeatedly until the water is clear and clean, indicating the rice is clean.
• Pick out any odd grains.
• In a medium saucepan, stir rice, salt, sugar and water and bring to a boil.
• Stir well and reduce heat to low.
• Cover and simmer gently for 1 1/2 hours to 2 hours until all of the water has been absorbed and the rice is tender.
• Stir in the coconut milk and serve immediately as a hot dish.
• Or chill and serve cold.

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 BLACK RICE PUDDING

Steps:

• Rinse the rice in a sieve under cold running water.
• Place rice in a bowl and add enoough cold water to cover the rice at least 1 inch.
• Let rice stand overnight or at least 8 hours. (Don't skip this step!).
• Drain rice.
• In a heavy saucepan, combine the rice and the 4 cups water. Cover pan and bring to a boil. Lower heat and maintain a gentle simmer until all the liquid is absorbed and rice is tender but not mushy. This takes 1 1/2 to 1 3/4 hours. The texture of the pudding should be very thick but still spoonable. Toward the end of cooking, be sure to stir occasionally to prevent any scorching or sticking. If the rice looks as though it is too dry, add a little more water.
• Remove from the pot and stir in the sugar and salt. Let cool slightly. Then add the lime juice.
• For Coconut sauce:.
• In medium saucepan,combine the coconut milk and salt. Simmer, stirring until the liquid has thickened slightly, 15-20 minutes.
• Pour into a small bowl and let cool.
• To serve, spoon rice pudding into individual bowls. Spoon coconut sauce over each serving and let each person stir it into the rice as they eat. Can be eaten cold but warm is best.