Thai Sticky Black Rice Pudding (Mark's Cuisine)
Thai Sticky Black Rice Pudding (Mark's Cuisine)

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, thai sticky black rice pudding (mark's cuisine). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Thai Sticky Black Rice Pudding (Mark's Cuisine) is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Thai Sticky Black Rice Pudding (Mark's Cuisine) is something which I’ve loved my whole life.

Amaze your friends with this fantastic Asian dessert! WATCH THIS VIDEO on How to make Sticky Black Rice Pudding. Boil half-covered until the liquid has been absorbed and rice is soft to chew. This sticky rice pudding can be served for breakfast or as a dessert.

To get started with this particular recipe, we must prepare a few components. You can cook thai sticky black rice pudding (mark's cuisine) using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Thai Sticky Black Rice Pudding (Mark's Cuisine):
  1. Get 3/4 cup Black Rice
  2. Take 2 Cups hot water for soaking
  3. Make ready 1 Star Anise (optional)
  4. Get 250-270 ml coconut cream/milk
  5. Make ready 1/2 cup palm/brown sugar (to taste)
  6. Make ready Pinch salt

The variant of black rice used in this pudding adds to the texture and then combining it with coconut milk, sweetened with palm sugar and flavoured with pandan leaves, is a burst of tropical flavours in your mouth. This popular Thai dessert uses sweet rice (also known as sticky or glutinous rice) and is flavored with coconut milk, brown sugar, and warm spices like cinnamon, cloves, nutmeg, and star anise. This recipe can be customized to suit your personal taste. Unlike Chinese black rice, also known as forbidden rice, black rice from Thailand is variegated in color, with a nutty taste and sticky texture when cooked.

Steps to make Thai Sticky Black Rice Pudding (Mark's Cuisine):
  1. 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).
  2. Place the soaked black rice in a saucepan with 1.5 cups of the soaking water. Add star anise and bring to boil.
  3. 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.
  4. 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.
  5. To make the sauce: add the remaining coconut cream to a saucepan. Add a pinch of salt. Heat until warm.
  6. Serve black rice and sauce together in a bowl. Additional serving options: Add banana, mango or blueberries.

This recipe can be customized to suit your personal taste. Unlike Chinese black rice, also known as forbidden rice, black rice from Thailand is variegated in color, with a nutty taste and sticky texture when cooked. I also added and regretted adding just a bit of coconut extract. A couple pinches of salt did seem like a good addition and made it taste more like a black rice pudding I got in a restaurant once. Delicious simple dessert inspired by Thai cuisine.

So that is going to wrap this up with this special food thai sticky black rice pudding (mark's cuisine) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!