AUTHENTIC THAI BLACK STICKY RICE
Delicious, nutty flavored Thai black sticky rice is an absolutely flavorful dish that you can serve as both a side dish or a dessert. This recipe will show you how to make this rich, nutty flavor and top it with some sesame seeds to enhance the nuttiness along with sweetened coconut flakes.
Provided by Lane
Categories Dessert
Time 4h45m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 179 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 45 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
THAI BLACK STICKY RICE PUDDING
Recipe video above. Thai Black Sticky Rice Pudding is a traditional Thai dessert that is favoured by upscale modern Asian restaurants for its striking jet black colour. It's hard to believe you can make something so delicious that is fundamentally made with just rice, water and sugar!
Provided by Nagi
Categories Dessert
Time 4h40m
Number Of Ingredients 10
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
Thai black rice (also called black sticky rice or black glutinous rice) is a long grain, dark purple rice. When cooked, the grains stick together, and make a perfect base for this coconut rice pudding. It's usually available at Asian markets, but, if you can't get it, use any kind that's sticky. Fluffy rices won't really work very well. I like to use raw (turbinado) sugar in this, but white or brown will also work.
Provided by EmmyDuckie
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 190.5, Fat 13.1, SaturatedFat 11.6, Sodium 332.4, Carbohydrate 18.7, Fiber 1.6, Sugar 17, Protein 2
THAI BLACK STICKY RICE PUDDING
Thai black sticky rice is a naturally sweet, dark rice, and you'll be amazed at the unique taste of the rice in combination with coconut milk.
Provided by Darlene Schmidt
Categories Dessert
Time 2h5m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 281 kcal, Carbohydrate 16 g, Cholesterol 93 mg, Fiber 0 g, Protein 6 g, SaturatedFat 19 g, Sodium 142 mg, Sugar 7 g, Fat 23 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
THAI BLACK RICE PUDDING
An authentic black rice pudding recipe that tastes just like the one our favorite Thai restaurant serves.
Provided by Kathy
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
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.
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