Thai Sticky Rice Pudding With Corn Recipes

THAI BLACK RICE PUDDING

Steps:

• Place rice in a bowl and rinse with water by stirring in a counter clockwise motion.
• Do this repeatedly until the water is clear and clean, indicating the rice is clean.
• Pick out any odd grains.
• In a medium saucepan, stir rice, salt, sugar and water and bring to a boil.
• Stir well and reduce heat to low.
• Cover and simmer gently for 1 1/2 hours to 2 hours until all of the water has been absorbed and the rice is tender.
• Stir in the coconut milk and serve immediately as a hot dish.
• Or chill and serve cold.

THAI SWEET STICKY RICE WITH MANGO (KHAO NEEO MAMUANG)

Steps:

• Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
• While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
• Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
• Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.