Thai Sticky Black Rice Pudding Recipes

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.

Steps:

• Place rice in a bowl and rinse with water by stirring in a counter clockwise motion.
• Do this repeatedly until the water is clear and clean, indicating the rice is clean.
• Pick out any odd grains.
• In a medium saucepan, stir rice, salt, sugar and water and bring to a boil.
• Stir well and reduce heat to low.
• Cover and simmer gently for 1 1/2 hours to 2 hours until all of the water has been absorbed and the rice is tender.
• Stir in the coconut milk and serve immediately as a hot dish.
• Or chill and serve cold.

Steps:

• Rinse the rice in a sieve under cold running water.
• Place rice in a bowl and add enoough cold water to cover the rice at least 1 inch.
• Let rice stand overnight or at least 8 hours. (Don't skip this step!).
• Drain rice.
• In a heavy saucepan, combine the rice and the 4 cups water. Cover pan and bring to a boil. Lower heat and maintain a gentle simmer until all the liquid is absorbed and rice is tender but not mushy. This takes 1 1/2 to 1 3/4 hours. The texture of the pudding should be very thick but still spoonable. Toward the end of cooking, be sure to stir occasionally to prevent any scorching or sticking. If the rice looks as though it is too dry, add a little more water.
• Remove from the pot and stir in the sugar and salt. Let cool slightly. Then add the lime juice.
• For Coconut sauce:.
• In medium saucepan,combine the coconut milk and salt. Simmer, stirring until the liquid has thickened slightly, 15-20 minutes.
• Pour into a small bowl and let cool.
• To serve, spoon rice pudding into individual bowls. Spoon coconut sauce over each serving and let each person stir it into the rice as they eat. Can be eaten cold but warm is best.

Steps:

• Bring rice, 3 cups water, and 1/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will be cooked but still wet). Stir in sugar, a scant 1/4 teaspoon salt, and 1 1/2 cups coconut milk and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.
• Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Stir remaining coconut milk and drizzle over pudding.