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home > recipes > pudding > black sticky rice pudding
from Yardley, PA Kow Neuw Dum Peiak (Thailand) 2 servings 1 dash salt 2-3 tablespoons coconut milk 1/3 cup sugar 5-6 cups water 1/2 cup black sticky rice Boil the black sticky rice with 3 cups of water with the lid off. Reduce the heat to simmer after the water starts to boil. Barely simmer the rice for 1 hour keeping the lid off. After an hour, you will notice that the water level has gone down. Add 2 more cups and stir to incorporate the water. At this point you want to keep an eye on the rice as it cooks because it will become sticky and stick to the bottom of the pot. Use the lowest heat possible and stir every few minutes for another half an hour. You may find that you need to add more water. I like my sticky rice to be mushy, like a cottage cheese consistency. I add more water and let it simmer until I achieve that consistency. The pudding actually has a beautiful deep purple color. When you get the right consistency, add 1/3 cup of sugar. You may find that you need more sugar depending on how much water you added and how sweet you like it to be. I don't like mine too sweet, so 1/3 of cup is good for me. Stir to dissolve the sugar and turn off the heat. Heat up the coconut milk with a dash of salt. You just need to warm it up. Don't let it boil. I heat mine up in a microwave for 30 seconds. A tablespoon of coconut milk is good for one serving. Scoop the black sticky rice pudding in a small bowl. Top it with a tablespoon of coconut milk. Serve warm or at room temperature.

Black Sticky Rice Pudding


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keyword: black
keyword: sticky
keyword: pudding
ethnicity: thai
recipes for pudding
recipes by dave
Email Address:
(posted July 24, 2002)

from Yardley, PA

Kow Neuw Dum Peiak (Thailand)

2 servings

1
dash salt
2-3 tablespoons
coconut milk
1/3 cup
sugar
5-6 cups water
1/2 cup black sticky
rice

Boil the black sticky rice with 3 cups of water with the lid off. Reduce the heat to simmer after the water starts to boil. Barely simmer the rice for 1 hour keeping the lid off. After an hour, you will notice that the water level has gone down. Add 2 more cups and stir to incorporate the water. At this point you want to keep an eye on the rice as it cooks because it will become sticky and stick to the bottom of the
pot. Use the lowest heat possible and stir every few minutes for another half an hour. You may find that you need to add more water. I like my sticky rice to be mushy, like a cottage cheese consistency. I add more water and let it simmer until I achieve that consistency. The pudding actually has a beautiful deep purple color.

When you get the right consistency, add 1/3 cup of
sugar. You may find that you need more sugar depending on how much water you added and how sweet you like it to be. I don't like mine too sweet, so 1/3 of cup is good for me. Stir to dissolve the sugar and turn off the heat.

Heat up the
coconut milk with a dash of salt. You just need to warm it up. Don't let it boil. I heat mine up in a microwave for 30 seconds. A tablespoon of coconut milk is good for one serving.

Scoop the black sticky
rice pudding in a small bowl. Top it with a tablespoon of
coconut milk. Serve warm or at room temperature.



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from Seattle, United States wrote:4  0

Thank you so much for getting this recipe on the web. I've been looking for it for several years and didn't want to buy a whole book just for it!
5 starsFebruary 5, 2003


 
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