Thai Coconut Black Sticky Rice Recipes

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THAI STICKY BLACK RICE PUDDING



Thai Sticky Black Rice Pudding image

Great Thai dessert! I originally had this dish at my favorite Thai place, and decided to try to recreate it. Almost tastes like a cobbler and ice cream. Love this dessert! Top with coconut ice cream if desired.

Provided by lizzyum

Categories     World Cuisine Recipes     Asian     Thai

Time 1h25m

Yield 4

Number Of Ingredients 5

3 ½ cups water
1 cup black rice
¾ teaspoon salt
1 cup unsweetened coconut milk
½ cup white sugar

Steps:

  • Combine water, black rice, and salt in a saucepan. Bring to a boil. Reduce heat and cover; simmer for 40 minutes.
  • Add coconut milk and sugar. Bring back to a boil. Reduce heat and simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
  • Remove from heat and allow mixture to cool. Stir and serve.

Nutrition Facts : Calories 374.6 calories, Carbohydrate 62.2 g, Fat 13 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 10.7 g, Sodium 454.7 mg, Sugar 25 g

THAI COCONUT BLACK STICKY RICE



Thai Coconut Black Sticky Rice image

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.

Provided by EmmyDuckie

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup black sticky rice
4 -6 cups water
1 cup coconut milk
1/4-1/2 cup raw sugar
1/2 teaspoon salt (to taste)
sweetened flaked coconut (garnish)

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, Fat 13.1, SaturatedFat 11.6, Sodium 332.4, Carbohydrate 18.7, Fiber 1.6, Sugar 17, Protein 2

BLACK RICE PUDDING



Black Rice Pudding image

Commonly served for breakfast in parts of Southeast Asia, this dish also makes a great dessert. Chinese black rice, sometimes called forbidden rice, works well, but if you live near a Southeast Asian market you can use this same method with the more traditional Thai black sticky rice.

Categories     Milk/Cream     Rice     Dessert     Quick & Easy     Boil     Gourmet     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 3

1 cup black rice
1/2 cup sugar
1 (13 1/2- to 15-oz) can unsweetened coconut milk, stirred well

Steps:

  • Bring rice, 3 cups water, and 1/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will be cooked but still wet). Stir in sugar, a scant 1/4 teaspoon salt, and 1 1/2 cups coconut milk and bring to a boil over high heat, then reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.
  • Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Stir remaining coconut milk and drizzle over pudding.

THAI COCONUT-MANGO STICKY RICE



Thai Coconut-Mango Sticky Rice image

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.

Provided by Sass Smith

Categories     Dessert

Time 35m

Yield 3 serving(s)

Number Of Ingredients 4

1/2 cup jasmine rice or 1/2 cup other sweet asian rice
1 (14 ounce) can coconut milk (you can use the light kind if you want, it just makes it a little less rich)
1/2 cup sugar
1 mango, sliced

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.

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