Imagine a dessert so luxurious and unique that it captures the essence of Thai culinary magic in every single bite. This Thai Black Sticky Rice Pudding isn't just a dessert - it's a creamy, indulgent journey through traditional Southeast Asian flavors that will transform your understanding of sweet treats. With its stunning deep purple hue and rich, coconut-infused texture, this recipe promises to be the star of your dining experience, turning an ordinary meal into an extraordinary culinary adventure.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 cup black sticky rice
- 2 cups coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Rinse the black sticky rice thoroughly under cold water until the water runs clear, removing any excess starch.
- Soak the rinsed rice in water for at least 4 hours or preferably overnight to ensure even cooking and softer texture.
- Drain the soaked rice and transfer to a medium-sized saucepan with 1 1/2 cups of water.
- Bring the rice to a boil over high heat, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and water is absorbed.
- In a separate saucepan, combine coconut milk, sugar, and salt. Heat over medium heat, stirring constantly until sugar completely dissolves.
- Pour the warm coconut milk mixture into the cooked rice, stirring gently to combine and create a creamy consistency.
- Continue cooking on low heat for an additional 10-15 minutes, stirring occasionally to prevent sticking and allow the rice to absorb the coconut milk.
- Remove from heat and let the pudding rest for 10 minutes to thicken and set.
- Toast sesame seeds in a dry skillet over medium heat until lightly golden and fragrant.
- Serve the pudding warm in individual bowls, garnished with toasted sesame seeds.
Tips
- Rice Preparation is Key: Always rinse your black sticky rice thoroughly and soak it for at least 4 hours. This ensures a perfectly tender and evenly cooked texture.
- Low and Slow Cooking: When simmering the rice, maintain a gentle, low heat to prevent burning and achieve a creamy consistency.
- Quality Matters: Use high-quality, fresh coconut milk for the most authentic and rich flavor profile.
- Watch the Consistency: The final pudding should be creamy but not too runny. If it seems too thick, add a little warm coconut milk to adjust.
- Toasting Sesame Seeds: Be vigilant when toasting sesame seeds - they can burn quickly. Keep them moving in the pan and remove from heat as soon as they turn golden.
- Serving Suggestion: While delicious warm, this pudding can also be enjoyed chilled, offering versatility in your dessert presentation.
Nutrition Facts
Calories: 291kcal
Carbohydrates: 38g
Protein: 3g
Fat: 16g
Saturated Fat: g
Cholesterol: 0mg
