Tofu-N-Sprouts
05-21-06, 05:01 PM
Thai Black Sticky Rice Pudding
Category: Desserts - Other
Suitable for a: vegan diet
Ingredients:
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1 cup whole-grain black sticky rice
1 can coconut milk
1/4 cup sugar
pinch salt
2 Tbs. toasted unsweetened shredded coconut
Strawberries (or mango slice) and mint leaves (optional)
Instructions:
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I don't have specific rice-cooking directions: Through trial and error I just learned to do black sticky rice in my rice cooker with about 2 1/2 cups water for each cup of rice.
While the rice is cooking, make the coconut sauce by heating the coconut milk, sugar and salt together in a saucepan. Stir to dissolve the sugar and salt and blend the sauce until smooth. Keep warm.
When the rice is cooked and while still hot out of the cooker (it will be very moist), add about half of the sauce or enough to thoroughly coat the rice. Stir and mix well. The rice should be wet but not swimming in sauce. Let stand 15-20 minutes to allow the flavorings to be absorbed. Reserve the remaining sauce for spooning over the rice before serving.
Serve warm, cold or at room temperature garnished with toasted coconut and fruit. (The toasted coconut is absolutely WONDERFUL on this!!)
If you don't have a rice-cooker, you can cook it on the stove. It will have a wetter pudding like texture but still be good.
Soak it for four hours or overnight first, then cook on the stovetop the same way as you would regular rice. Use 2 1/2 to 3 cups of water to each cup of rice.
Bring to a boil. Reduce heat to simmer and cook partially covered until the grains are cooked and surrounded by a thick sauce, stirring occasionally to prevent sticking and burning (this takes a while!).
Add sugar to sweeten to your liking. Stir well, cover and place on lowest heat setting for another 5-10 minutes.
Serve warm or at room temperature.
Additional comments:
------------------------------------------------------
***THIS DOES NOT HAVE TO BE SERVED AS A DESSERT.
We eat it for breakfast all the time, and it's a favorite supper item around here, with some fruit too...
I was at a Thai restaurant with some fellow VBers and we were trying to figure out how you would make their signature "Black Sticky Rice" pudding...
This isn't exactly the same, but it IS close and OH MY GOSH is it yummy! Currently the only thing my kids want for breakfast every morning!
Alternately, I just cook the rice and top with soymilk, that's actually delicious too!
Category: Desserts - Other
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
1 cup whole-grain black sticky rice
1 can coconut milk
1/4 cup sugar
pinch salt
2 Tbs. toasted unsweetened shredded coconut
Strawberries (or mango slice) and mint leaves (optional)
Instructions:
------------------------------------------------------
I don't have specific rice-cooking directions: Through trial and error I just learned to do black sticky rice in my rice cooker with about 2 1/2 cups water for each cup of rice.
While the rice is cooking, make the coconut sauce by heating the coconut milk, sugar and salt together in a saucepan. Stir to dissolve the sugar and salt and blend the sauce until smooth. Keep warm.
When the rice is cooked and while still hot out of the cooker (it will be very moist), add about half of the sauce or enough to thoroughly coat the rice. Stir and mix well. The rice should be wet but not swimming in sauce. Let stand 15-20 minutes to allow the flavorings to be absorbed. Reserve the remaining sauce for spooning over the rice before serving.
Serve warm, cold or at room temperature garnished with toasted coconut and fruit. (The toasted coconut is absolutely WONDERFUL on this!!)
If you don't have a rice-cooker, you can cook it on the stove. It will have a wetter pudding like texture but still be good.
Soak it for four hours or overnight first, then cook on the stovetop the same way as you would regular rice. Use 2 1/2 to 3 cups of water to each cup of rice.
Bring to a boil. Reduce heat to simmer and cook partially covered until the grains are cooked and surrounded by a thick sauce, stirring occasionally to prevent sticking and burning (this takes a while!).
Add sugar to sweeten to your liking. Stir well, cover and place on lowest heat setting for another 5-10 minutes.
Serve warm or at room temperature.
Additional comments:
------------------------------------------------------
***THIS DOES NOT HAVE TO BE SERVED AS A DESSERT.
We eat it for breakfast all the time, and it's a favorite supper item around here, with some fruit too...
I was at a Thai restaurant with some fellow VBers and we were trying to figure out how you would make their signature "Black Sticky Rice" pudding...
This isn't exactly the same, but it IS close and OH MY GOSH is it yummy! Currently the only thing my kids want for breakfast every morning!
Alternately, I just cook the rice and top with soymilk, that's actually delicious too!