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

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, thai sticky black rice pudding (mark's cuisine). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Thai Sticky Black Rice Pudding (Mark's Cuisine) is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Thai Sticky Black Rice Pudding (Mark's Cuisine) is something that I have loved my entire life. They’re nice and they look fantastic.

Save time and buy groceries online from Amazon.co.uk Photo shows ingredients after soaking (with the water drained away and collected from the rice). Add star anise and bring to boil. 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.

To begin with this particular recipe, we have to 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 it.

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

Top with coconut ice cream if desired. - Combine. In a medium saucepan, stir rice, salt, sugar and water and bring to a boil. Stir well and reduce heat to low. Stir in the coconut milk and serve immediately as a hot dish.

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.

It's really important to soak your rice well, so please don't skimp on that part of the cooking process. The water will go a nice shade of purple - try not to get it on you as it will stain some fabrics. Black rice pudding, as the name implies, is a pudding made with black rice. The black rice that is used is black rice from China and other parts of Asia, which is a glutinous, or "sticky" rice. It is often made with coconut milk, instead of dairy milk, the way rice pudding is usually made in the United States.

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