City Palate

The Harvest Issue - September October 2017

Black Rice Pud
March/April 2010

Thai black sticky rice pudding is an erotic one – deep purple, soft, chewy, warm and coconut-ly irresistible.

1 c. Thai black sweet rice (available at Asian markets)

6 c. water

1 c. coconut milk

1/4 - 1/2 c. demerara sugar, or to taste

1/2 t. salt, or to taste

toasted shredded sweetened coconut for garnish

Rinse the rice several times and discard any husks. Drain the rice through a sieve, then put it in a heavy-bottomed pot with the water. Bring the rice to a boil over high heat, reduce the heat to medium-low and simmer the rice, covered, stirring occasionally, for 30 to 45 minutes, or until tender. Pour off the excess water. Add the coconut milk, sugar and salt. Mix well, then simmer the pudding, stirring frequently, until it’s as creamy or thick as you like your rice pud. Serve warm, garnished with coconut. Serves 4 to 6.



Desserts