Thaicoconutblackstickyrice Recipes

THAI COCONUT RICE

Steps:

• Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
• Stir well to combine.
• Cook over medium high heat, stirring until mixture comes to a low boil.
• Immediately reduce heat to low.
• Cover and cook for about 18 minutes.
• Fluff with a fork.
• The cover, and let sit for 5 more minutes.
• Garnish the finished rice with the candied ginger and the sliced almonds.

THAI STICKY BLACK RICE PUDDING

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.

THAI COCONUT BLACK STICKY RICE

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.

SWEET COCONUT STICKY RICE

Steps:

• Don't skip this step! Soaking the rice will allow the grain to swell slightly and is key to creating authentic sticky rice.
• To do this, simply add your rice to a large bowl and submerge with water for 4-5 hours, or overnight. In a pinch, you could try to soak for two hours - but I definitely wouldn't go below that.
• Once soaked, drain and rinse thoroughly. The soaking water can be used to water plants.
• Depending on the size of your cooking pot, you need to add enough rice to come to around 2 inches below where the bamboo steamer basket is. I used three cups of water.
• Then line the steamer basket with either a cheesecloth or banana leaf and place the rice on top of it.
• Place a lid over the pot and steam for around 20 minutes, until soft but with a slight 'bite.' See the video and photo's for more guidance. Once ready, remove from the steamer and set aside in a bowl.
• In a small saucepan, combine the coconut milk, cane sugar, salt, and pandan leaves (or lime leaves) and heat on low for a few minutes. Then pour half of the liquid in with the rice and mix well.
• Place the sauce back over the heat. Meanwhile, in a small bowl, combine the starch and water and mix well, making sure it's lump-free.
• Add the starch mixture to the remaining milk and continue heating on low until the sauce thickens. Then you're ready to serve (read the post for serving options).
• Keep any leftover coconut sticky rice in an airtight container in the fridge for up to three days. To reheat, you can re-steam or microwave, until warmed.

THAI BLACK STICKY RICE PUDDING

Steps:

• Gather the ingredients.
• Place drained, soaked rice in a pot together with brown sugar, salt, 1 can of coconut milk, and water.
• Boil half-covered until the liquid has been absorbed and the rice is soft to chew-about 45 to 50 minutes. (If necessary, add 1 cup more water and continue cooking until rice is tender.)
• When rice is done cooking, allow it to cool slightly. Preheat oven to 350 F.
• Add the remaining 1/2 can coconut milk plus the eggs. Mix thoroughly. Check the taste, adding a little more sugar if needed.
• Pour this mixture into one large baking dish, or divide up into individual ramekins. Cover with tin foil (or a lid if using a baking dish).
• Bake for 30 minutes. Remove from the oven and either serve warm or place in the refrigerator and serve cold.
• When serving, add a dollop of coconut cream on top (the solid cream from the top of a can of thick coconut milk), or whipped cream.

RECIPE: THAI COCONUT RICE

Steps:

• Lightly oil the bottom of a deep-sided pot that has a tight-fitting lid.
• Use a sieve to rinse the measured rice with water to remove the excess starch.
• Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot.
• Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to simmer. Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice.
• Turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat.
• When ready to serve, remove the lid and fluff rice with a fork. Season with salt if needed. Top with a sprinkling of toasted coconut.
• To toast coconut: Place 1 Tablespoon shredded coconut in a frying pan over medium-high heat and stir until light golden brown.