This is the Thai version of rice pudding made with black sticky rice and coconut milk. I like to serve it, as in the photograph above, by pressing the rice into a decorative mould and pouring the coconut milk over the top. But you can also just spoon it into a bowl and pour the coconut over it.
Ingredients 150 gms Black Sticky Rice250 ml Water2 Tablespoons Sugar1 Tablespoon Corn Flour or Cassava Starch1/4 Teaspoon Salt100 ml Coconut Milk
Preparation1. Soak the sticky rice in water overnight.2. Drain and rince twice.3. Steam for 15 minutes in a Thai rice steamer.4. Place into a saucepan with the water, and boil for 12-15 minutes until the rice is soft.5. Stir in the sugar and salt, mix the corn flour with a little water and stir that in to thicken the rice.6. Continue heating and stirring the rice until it is thick, then spoon it into the moulds, or simply spoon into bowls.7. Turn the moulds out onto plates.8. Warm the coconut milk through and pour a little over the rice.
Ingredients 150 gms Black Sticky Rice250 ml Water2 Tablespoons Sugar1 Tablespoon Corn Flour or Cassava Starch1/4 Teaspoon Salt100 ml Coconut Milk
Preparation1. Soak the sticky rice in water overnight.2. Drain and rince twice.3. Steam for 15 minutes in a Thai rice steamer.4. Place into a saucepan with the water, and boil for 12-15 minutes until the rice is soft.5. Stir in the sugar and salt, mix the corn flour with a little water and stir that in to thicken the rice.6. Continue heating and stirring the rice until it is thick, then spoon it into the moulds, or simply spoon into bowls.7. Turn the moulds out onto plates.8. Warm the coconut milk through and pour a little over the rice.
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