Coconut sticky black rice recipe please!?

Question

I saw a chef make sticky coconut black rice and it looked really chewy, not like porridgey rice pudding. Any hints? I have black glutinous rice, with no idea how to use it

Answer 1

I would think finding the black glutinous rice was the hard part! LOL





Sticky Rice with Coconut Sauce



This simple dessert is what the Thai would call a "sweet snack." Dessert is not a popular course in Thailand because of the heat and humidity, but they do enjoy a light treat such as this or simply serve fruit at the end of the meal.



1½ cups Thai sticky rice (khao niao)

1 can (19 ounces) unsweetened coconut milk

1/4 cup sugar

1/4 teaspoon salt

2 mangoes, peeled and sliced

6 sprigs mint



In a large bowl, combine the rice and enough water to cover by 2-inches. Soak for at least 6 hours or up to 24 hours. Drain.

Inside a wok, place a bamboo steamer and line the steamer with parchment paper. Add enough water to come up just below the bottom steamer rack, 1 to 1 1/2 inches. Bring the water to a boil. Add the rice to the bottom steamer rack, reduce the heat to medium-low, cover, and steam until rice is tender, 20 to 25 minutes. Remove from the heat and transfer the rice to a bowl.



Open the coconut milk and skim the thick cream from the top into a small saucepan. (Reserve the leftover coconut milk for another recipe.) Add the sugar and salt to the coconut cream and bring to a boil. Cook, stirring, until the sugar dissolves, about 1 minute. Pour over the rice, mix well, cover and set aside until liquid is absorbed, about 30 minutes.

Serve at room temperature with mango slices. Garnish with mint sprigs. (The finished dish can be kept, covered, at room temperature for 6 to 8 hours. Don't refrigerate or the rice will harden.)



--Emeril Lagasse

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Thai Sticky Rice



3 cups sticky white rice washed

1½ cups coconut milk

½ cup thick coconut milk

1½ cups sugar

2 Tbsp salt

1 tsp cornstarch dissolved in a little water



Cook the thick coconut milk with a little salt and a little starch. Set aside. Soak the sticky rice in hot water for 15 minutes. Strain and cook over steamer for 40 minutes or until done. In a mixing bowl, dissolve the sugar and salt in coconut milk. Add cooked sticky rice and stir until well mixed. Cover and let stand for 15 minutes.

Answer 2

Here you go - its really quite easy... Black Rice Pudding 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. If you can't find any kind of black rice, substitute brown rice (not quick-cooking) — it will result in a thicker, light-colored pudding but will still be delicious. Makes 8 servings. Quick Kitchen 1 cup black rice 1/2 cup sugar 1 (13 1/2- to 15-oz) can unsweetened coconut milk, stirred well 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.

Answer 3

this sounds like a thai dessert i had before.



here's a description, and a recipe and photos.

http://allthingsnice.typepad.com/tastebuddies/2007/12/post-1.html





here's a similar recipe, but using white short grain sticky rice, and mangos (video) what's interesting in that video is they show you how to cook rice in a microwave.

http://www.youtube.com/watch?v=AxmNsQ_T0oc