1. Soak the rice for at least 4 hours, or overnight. This ensures that the rice cooks evenly. If you skip this step, you will find that the outside of the rice grains becomes too soft before the inside is cooked.
2. Drain the rice and shake off the excess water.
3. Combine with water - Place the rice in a small pot of water.
4. Pandan leaves - Fold the pandan leaves to fit easily into the pot. Then tie a knot to flavor the rice.
5. Cook over low heat for 30 minutes. over low heat, stirring almost constantly for the last 15 minutes as it thickens to make sure the base doesn't stick. The liquid will shrink and thicken due to the gluten in the rice.
You may also be interested to know about the following recipe khao neeo mamuang
6. Sugar - Add the palm sugar and salt, then stir to dissolve. It will only take around 30 seconds or so.
7. Thickness - Black rice pudding should be thick, creamy, and shiny as shown in the image above. Not heavy and sticky! When placed in serving bowls, it should ooze gently.
8. Serve - Serve in bowls, then top with a drizzle of coconut cream (highly recommended), toasted coconut flakes (recommended), and diced mango (extra charming but completely optional), if used.
In case you're wondering about my garnish priority hierarchy ( highly recommended Down to completely optional ), it's because rice pudding is so tasty and simple, I guarantee you'll be tempted to eat it on its own, straight out of the pot...
In addition to the Thai Green Papaya Yellow Curry Salad that I shared earlier this week as part of Thai week, here are some other Thai restaurant favorites to get you inspired:
And with that, the Thai week is over! I hope you enjoyed it as much as I did create, photographing, filming and…. Oh, who am I? Is it a joke? We all know that EATING food tops the list!
Are you hungry for more? Subscribe to my newsletter and follow Facebook, Pinterest, and Instagram for the latest updates.
6. Sugar - Add the palm sugar and salt, then stir to dissolve. It will only take around 30 seconds or so.
7. Thickness - Black rice pudding should be thick, creamy, and shiny as shown in the image above. Not heavy and sticky! When placed in serving bowls, it should ooze gently.
8. Serve - Serve in bowls, then top with a drizzle of coconut cream (highly recommended), toasted coconut flakes (recommended), and diced mango (extra charming but completely optional), if used.
In case you're wondering about my garnish priority hierarchy ( highly recommended Down to completely optional ), it's because rice pudding is so tasty and simple, I guarantee you'll be tempted to eat it on its own, straight out of the pot...
What to serve with Thai black sticky rice
This is dessert! Finally, a Thai dessert, after years of sharing Thai starters and mains. 🙌🏻In addition to the Thai Green Papaya Yellow Curry Salad that I shared earlier this week as part of Thai week, here are some other Thai restaurant favorites to get you inspired:
And with that, the Thai week is over! I hope you enjoyed it as much as I did create, photographing, filming and…. Oh, who am I? Is it a joke? We all know that EATING food tops the list!
Are you hungry for more? Subscribe to my newsletter and follow Facebook, Pinterest, and Instagram for the latest updates.
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