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Title: Thai Black Sticky Rice Pudding
Categories: Dessert, Thai
Yield: 6 Servings
1 c Black glutinous rice;
- soaked over night
1/4 c Brown sugar
1/4 ts Salt
20 1/4 oz Coconut milk (1-1/2 cans)
1 1/2 c Water
3 Eggs
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1 Coconut cream dollop
Preparation time: 5 minutes
Cooking time: 2 hours
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.
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.
Recipe by Darlene Schmidt
Recipe FROM: <
https://www.thespruceeats.com/
thai-black-sticky-rice-pudding-3217341>
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