Hello everybody, I hope you are having an amazing day today. Today, we’re going 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 bit unique. This will be really delicious.

Thai Sticky Black Rice Pudding (Mark's Cuisine) is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Thai Sticky Black Rice Pudding (Mark's Cuisine) is something which I have loved my whole life.

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.

To begin with this recipe, we have to 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 can achieve that.

The ingredients needed to make Thai Sticky Black Rice Pudding (Mark's Cuisine):

1. Prepare 3/4 cup Black Rice
2. Take 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. Take Pinch salt

Sweet black rice can be found at ethnic or Asian markets and it turns purplish when cooked. This is a rice pudding with a twist! Black sticky rice, which like wild rice is unhulled, makes a rustic rice pudding loaded with far more flavor and texture than usual. This version from chef Peerasri Montreeprasat at Sugar Club , a Thai grocery and cafe in New York, adds in cubes of nutty taro and is sweetened with palm sugar.

Instructions 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.

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. 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 You can make this rice pudding with black or white glutinous rice. (Or use both! The black rice tints the white a delicate purplish color.) Black Oriental rice is simmered with water, sugar and coconut milk to make this sticky Thai rice pudding.

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