THAI COCONUT STICKY RICE RECIPE RECIPES
THAI COCONUT BLACK STICKY RICE RECIPE - FOOD.COM
Thai black rice (also called black sticky rice or black glutinous rice) is a long grain, dark purple rice. When cooked, the grains stick together, and make a perfect base for this coconut rice pudding. It's usually available at Asian markets, but, if you can't get it, use any kind that's sticky. Fluffy rices won't really work very well. I like to use raw (turbinado) sugar in this, but white or brown will also work.
Total Time 50 minutes
Prep Time 5 minutes
Cook Time 45 minutes
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and drain rice, place in a large saucepan.
- Add water to cover rice. Remove any rice grains that float to the top.
- Bring to a boil over high heat, then lower heat to just keep a simmer.
- Simmer about 45 minutes, uncovered, stirring occasionally, until rice is tender. Add more water if needed, or pour some off. You want the water level to be just below the level of the rice.
- Add coconut milk, sugar, and salt, and continue cooking until a pudding consistency is reached.
- Sprinkle shredded coconut over top, if desired. Serve warm.
Nutrition Facts : Calories 190.5, FatContent 13.1, SaturatedFatContent 11.6, CholesterolContent 0, SodiumContent 332.4, CarbohydrateContent 18.7, FiberContent 1.6, SugarContent 17, ProteinContent 2
THAI COCONUT-MANGO STICKY RICE RECIPE - FOOD.COM
I was trying to match a dessert sold at a local Thai restaurant; this is pretty close, but not exact. The real thing uses glutinous rice, but since that is not available in most of the U.S., this can be a variation for people without it.
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
- It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
- Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
- Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
- Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.
Nutrition Facts : Calories 570.9, FatContent 29.6, SaturatedFatContent 25.3, CholesterolContent 0, SodiumContent 20.8, CarbohydrateContent 77.6, FiberContent 2.9, SugarContent 48.8, ProteinContent 6
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