Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, thai sticky black rice pudding (mark's cuisine). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Thuisbezorgd.nl Amaze your friends with this fantastic Asian dessert! WATCH THIS VIDEO on How to make Sticky Black Rice Pudding. Black sticky rice (or black glutinous rice) is a naturally sweet, dark rice that's more of a dark purple than black. It has both fiber and loads of antioxidants—which only makes this baked rice pudding extra enjoyable to eat.
Thai Sticky Black Rice Pudding (Mark's Cuisine) is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Thai Sticky Black Rice Pudding (Mark's Cuisine) is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook thai sticky black rice pudding (mark's cuisine) using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Thai Sticky Black Rice Pudding (Mark's Cuisine):
- Prepare 3/4 cup Black Rice
- Get 2 Cups hot water for soaking
- Take 1 Star Anise (optional)
- Prepare 250-270 ml coconut cream/milk
- Make ready 1/2 cup palm/brown sugar (to taste)
- Take Pinch salt
Stir everything together and turn on the rice cooker. Once cooked, set aside to cool. 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.
Instructions to make Thai Sticky Black Rice Pudding (Mark's Cuisine):
- Pre-soak the black rice overnight in 2 cups of hot water. Photo shows ingredients after soaking (with the water drained away and collected from the rice).
- Place the soaked black rice in a saucepan with 1.5 cups of the soaking water. Add star anise and bring to boil.
- Turn heat to lowest temperature and cook for 35-40 minutes (adding more water and time if needed). Rice should be soft, sticky and cooked through before next step.
- When rice is soft, sticky and cooked through add 2/3 of the coconut cream and the 1/2 cup of sugar. Cook until sugar has dissolved. Once sugar has dissolved the black rice has finished cooking. Mixture should be more gloopy now than clumping.
- To make the sauce: add the remaining coconut cream to a saucepan. Add a pinch of salt. Heat until warm.
- Serve black rice and sauce together in a bowl. Additional serving options: Add banana, mango or blueberries.
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. This sticky rice pudding can be served for breakfast or as a dessert. When I was traveling in Thailand, I had this rice pudding almost every morning, served in small banana leaf bowls, with thick coconut cream and fresh mangoes. It is easily one of my favorite food memories of all time. (Image credit: Michelle Peters-Jones) Made with sticky whole grain black rice, coconut milk and toasted coconut, this warm rice pudding is creamy, sweet, a little savory, and very coconutty.
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