Simple Way to Make Quick Thai Sticky Black Rice Pudding (Mark's Cuisine)

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, thai sticky black rice pudding (mark's cuisine). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai Sticky Black Rice Pudding (Mark's Cuisine) is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Thai Sticky Black Rice Pudding (Mark's Cuisine) is something that I’ve loved my entire life. They are nice and they look wonderful.

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 (dark purple more than black) that has both fiber and loads of antioxidants - which only makes this baked rice pudding extra enjoyable to eat. Combine water, black rice, and salt in a saucepan.

To begin with this recipe, we must prepare a few components. You can have 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):

1. Make ready 3/4 cup Black Rice
2. Make ready 2 Cups hot water for soaking
3. Take 1 Star Anise (optional)
4. Get 250-270 ml coconut cream/milk
5. Prepare 1/2 cup palm/brown sugar (to taste)
6. Prepare Pinch salt

Black Sticky Rice Pudding ข้าวเหนียวดำ (kao niew dum). Black Sticky Rice Pudding Kao Niow Dahm (or Khao Neow Dam)*. *Because the Thai language has its own script, there are different ways of transliterating Thai into English. The more phonetic version is Kao Niow Dahm; the more usual spelling is Khao Neow Dam. Serve with some mango, banana or just by itself with the sauce.

Steps to make Thai Sticky Black Rice Pudding (Mark's Cuisine):

1. 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).
2. Place the soaked black rice in a saucepan with 1.5 cups of the soaking water. Add star anise and bring to boil.
3. 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.
4. 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.
5. To make the sauce: add the remaining coconut cream to a saucepan. Add a pinch of salt. Heat until warm.
6. Serve black rice and sauce together in a bowl. Additional serving options: Add banana, mango or blueberries.

The more phonetic version is Kao Niow Dahm; the more usual spelling is Khao Neow Dam. Serve with some mango, banana or just by itself with the sauce. How to make Black Rice Pudding - Nathalie Cuisine. Black Oriental rice is simmered with water, sugar and coconut milk to make this sticky Thai rice pudding. Serve with slices of fresh mango, if you like.

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