Thai Coconut Black Sticky Rice Recipes

THAI COCONUT BLACK STICKY RICE

Thai Coconut Black Sticky Rice image

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

Ingredients

1 cup black sticky rice
4 -6 cups water
1 cup coconut milk
1/4-1/2 cup raw sugar
1/2 teaspoon salt (to taste)
sweetened flaked coconut (garnish)

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 STICKY BLACK RICE PUDDING

Thai Sticky Black Rice Pudding image

Great Thai dessert! I originally had this dish at my favorite Thai place, and decided to try to recreate it. Almost tastes like a cobbler and ice cream. Love this dessert! Top with coconut ice cream if desired.

Provided by lizzyum

Categories World Cuisine Recipes Asian Thai

Time 1h25m

Yield 4

Number Of Ingredients 5

Ingredients

3 ½ cups water
1 cup black rice
¾ teaspoon salt
1 cup unsweetened coconut milk
½ cup white sugar

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.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 62.2 g, Fat 13 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 10.7 g, Sodium 454.7 mg, Sugar 25 g

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