Thai Sticky Black Rice Pudding (Mark's Cuisine).
You can have Thai Sticky Black Rice Pudding (Mark's Cuisine) using 6 ingredients and 6 steps. Here is how you cook it.
Ingredients of Thai Sticky Black Rice Pudding (Mark's Cuisine)
- It's 3/4 cup of Black Rice.
- Prepare 2 Cups of hot water for soaking.
- It's 1 of Star Anise (optional).
- You need 250-270 ml of coconut cream/milk.
- It's 1/2 cup of palm/brown sugar (to taste).
- You need Pinch of salt.
Thai Sticky Black Rice Pudding (Mark's Cuisine) instructions
- 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)..
- Place the soaked black rice in a saucepan with 1.5 cups of the soaking water. Add star anise and bring to boil..
- 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..
- 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..
- To make the sauce: add the remaining coconut cream to a saucepan. Add a pinch of salt. Heat until warm..
- Serve black rice and sauce together in a bowl. Additional serving options: Add banana, mango or blueberries..
