Thai Black Sticky Rice Pudding
A unique black sticky rice dessert combines naturally sweet dark rice with creamy coconut milk for an intriguing taste.
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Instructions
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Preheat the oven to 350 F.
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In a pot, combine drained, soaked rice, brown sugar, salt, one can of coconut milk, and water.
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Boil the mixture, half-covered, for 45 to 50 minutes until liquid is absorbed and the rice is tender; add 1 cup more water if needed.
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Let the cooked rice cool slightly.
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Stir in the remaining 1/2 can coconut milk and eggs; taste and add more sugar if desired.
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Pour this mixture into a covered baking dish or individual ramekins.
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Bake for 30 minutes.
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Serve warm or chilled, garnished with a dollop of coconut cream or whipped cream.