Years ago, when my husband, daughter and I traveled in Thailand, we became addicted to mangos and sticky rice, a truly delicious sweet. After our return, we tried but could never duplicate the superb taste and texture of the authentic version. Although this black sticky rice pudding is a different dish, it reminds me of that delightful concoction. In fact, it’s so good you don’t even need the fruit. Although it’s high in saturated fat, it comes from the coconut milk, which may have healthful benefits.
- 11⁄2 cups water 375 mL
- 3⁄4 cup cooked Thai black sticky rice 175 mL
- 1 can (14 oz/400 mL) coconut milk
- 1⁄2 cup packed Demerara or other raw cane sugar 125 mL
- 1⁄2 tsp salt 2 mL
- 1 cup sliced strawberries or kiwifruit or 250 mL chopped peaches or mango
- 1⁄4 cup toasted shredded sweetened coconut 60 mL
- 1. In a bowl, combine water and rice. Set aside to soak for at least 4 hours or overnight. When you’re ready to cook, transfer rice and soaking water to a heavy pot with a tight-fitting lid. Bring to a rapid boil over medium heat. Reduce heat to ow and simmer until rice is tender, 30 to 45 minutes. (Don’t lift the lid)
- 2. In a saucepan, combine coconut milk, brown sugar and salt. Bring to a boil over medium heat and cook, stirring, until sugar dissolves. Stir in cooked rice and cook, stirring, until thickened, about 10 minutes. Transfer to a serving bowl and chill, if desired.
- 3. When you’re ready to serve, top with fruit and garnish with coconut and mint, if using.
- Thai black sticky rice is available in Asian markets.
- I like to make this pudding using piloncillo, unrefined Mexican sugar, which is sold in Latin markets.