Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, thai sticky black rice pudding (mark's cuisine). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Thai Sticky Black Rice Pudding (Mark's Cuisine) is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Thai Sticky Black Rice Pudding (Mark's Cuisine) is something that I have loved my whole life.
Black sticky rice (or black glutinous rice) is a naturally sweet, dark rice (dark purple more than black) that has both fiber and loads of antioxidants - which only makes this baked rice pudding extra enjoyable to eat. You can cook Thai black sticky rice on your stovetop or in your slow cooker or rice cooker. Thai Black Rice Pudding with Coconut Milk The sticky, sweet, faintly salty black rice coconut pudding that's served in Southeast Asian restaurants is even better than the sum of its parts. You can find glutinous rice (also called sticky rice) at Asian markets, grocery stores that have a good international section, or online.
To get started with this particular recipe, we have to first prepare a few components. You can have thai sticky black rice pudding (mark's cuisine) using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Thai Sticky Black Rice Pudding (Mark's Cuisine):
- Make ready 3/4 cup Black Rice
- Take 2 Cups hot water for soaking
- Make ready 1 Star Anise (optional)
- Prepare 250-270 ml coconut cream/milk
- Prepare 1/2 cup palm/brown sugar (to taste)
- Get Pinch salt
Black rice is cooked with coconut milk, coconut sugar, and spices until creamy. It is topped with coconut flakes, banana, and mango slices to create such a satisfying dish. Black Rice Pudding Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works well, but if you live.
Instructions to make Thai Sticky Black Rice Pudding (Mark's Cuisine):
- Pre-soak the black rice overnight in 2 cups of hot water. Photo shows ingredients after soaking (with the water drained away and collected from the rice).
- Place the soaked black rice in a saucepan with 1.5 cups of the soaking water. Add star anise and bring to boil.
- Turn heat to lowest temperature and cook for 35-40 minutes (adding more water and time if needed). Rice should be soft, sticky and cooked through before next step.
- When rice is soft, sticky and cooked through add 2/3 of the coconut cream and the 1/2 cup of sugar. Cook until sugar has dissolved. Once sugar has dissolved the black rice has finished cooking. Mixture should be more gloopy now than clumping.
- To make the sauce: add the remaining coconut cream to a saucepan. Add a pinch of salt. Heat until warm.
- Serve black rice and sauce together in a bowl. Additional serving options: Add banana, mango or blueberries.
Black Rice Pudding Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works well, but if you live. Made with sticky whole grain black rice, coconut milk and toasted coconut, this warm rice pudding is creamy, sweet, a little savory, and very coconutty. It's also dairy-free and gluten-free, making it a great dessert — or breakfast — for almost any guest. (Image credit: Apartment Therapy) Rinse and drain rice, place in a large saucepan. Remove any rice grains that float to the top.
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