Thai Sticky Black Rice Pudding (Mark's Cuisine)
Steps Cook Recipes Thai Sticky Black Rice Pudding (Mark's Cuisine) using 6 ingredients and 6 steps
Thai Sticky Black Rice Pudding (Mark's Cuisine) - - When you've got a passion for cooking and you spend numerous time in your kitchen, then most definitely you could have a considerable amount of recipes readily available. Some cooks have an orderly organization system and some don't. If you find yourself often shuffling by means of mounds of recipes and never finding what you're searching for, then it is advisable do some organizing.
You can have Thai Sticky Black Rice Pudding (Mark's Cuisine) using 6 ingredients and 6 steps. Here is how you achieve it.
Ingredients make Thai Sticky Black Rice Pudding (Mark's Cuisine)
- Prepare 3/4 cup Black Rice.
- Prepare 2 Cups hot water for soaking.
- You need 1 Star Anise (optional).
- It's 250-270 ml coconut cream/milk.
- You need 1/2 cup palm/brown sugar (to taste).
- You need Pinch 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..
Thai Sticky Black Rice Pudding (Mark's Cuisine) - Thank you and good luck