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Thai Sticky Black Rice Pudding (Mark's Cuisine)

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We hope you got benefit from reading it, now let's go back to thai sticky black rice pudding (mark's cuisine) recipe. To make thai sticky black rice pudding (mark's cuisine) you need 6 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Thai Sticky Black Rice Pudding (Mark's Cuisine):

Use 3/4 cup of Black Rice.
Take 2 Cups of hot water for soaking.
Take 1 of Star Anise (optional).
Get 250-270 ml of coconut cream/milk.
Take 1/2 cup of palm/brown sugar (to taste).
Use Pinch of salt.

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..

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. Exotic and flavorful, this is a family favorite! Great after a chicken curry meal.

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