Thai Sticky Black Rice Pudding (Mark's Cuisine)
Tried the Indonesian version and this is an easy recipe for similar results.
Thai Sticky Black Rice Pudding (Mark's Cuisine)
Tried the Indonesian version and this is an easy recipe for similar results.
Cooking Instructions
- 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).
- 2
Place the soaked black rice in a saucepan with 1.5 cups of the soaking water. Add star anise and bring to boil.
- 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.
- 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.
- 5
To make the sauce: add the remaining coconut cream to a saucepan. Add a pinch of salt. Heat until warm.
- 6
Serve black rice and sauce together in a bowl. Additional serving options: Add banana, mango or blueberries.
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