I love rice and so does my husband. We try to find different ways to prepare and enjoy this wonderful food. Through time, we found hundreds of recipes, some simple and some exotic, and have enjoyed preparing them. We've found some real winners, which I have published on this blog and some that are not so great, which are in my personal "do not" repeat folder. I have created this site to share those memorable dishes - which are all about this wonderful food called "rice".

Black Sticky Rice Pudding

The first time my husband and I had this dessert was at our favorite Thai restaurant.  We just looked at each other across the table and I knew, I had to find this recipe.  This is a dessert and not served over rice, but I would be remiss by not adding it to my blog.  Black sticky rice is just white rice with the bran left on. Be sure to cook the rice first before adding sugar.  Or else the rice will toughen (learned the hard way).  There is no amount of liquid you can add to soften. If you are not able to find taro, you can omit; it does not change the taste. You can find black sticky rice at your local Asian grocery store and in some high end grocery stores (Whole foods, Central Market).

6oz black sticky rice (black glutinous)
8oz taro root (cut into 1/2 inch squares) soak in cold water
2 1/2 cups water
10 tblsp sugar ( a little less than 2/3 cup)
1 tsp salt
1 cup coconut milk

Put black rice in a bowl and cover with cold water. Soak for at least 4 hours or overnight.  Drain the rice and rinse 4-5 times to ensure most of the starch is removed.  The water will not run clear.  In a sauce pan, add the rice and the 2 1/2 cups of water. Bring to a boil; stirring frequently until it reaches boiling point. Reduce the heat to medium, let it simmer for 30-35 minutes stirring regularly until all liquid has been absorbed and the rice is moist and tender. Remove from heat.

Meanwhile, drain the taro root. spread on a plate or heatproof container and steam in a bamboo steamer or metal steamer covered for 8-10 minutes until taro is tender.

When the rice is done, gently stir in the sugar until it is incorporated. Gently mix in the taro root.  Add the salt to the coconut milk and mix well.  Spoon the rice mixture into a bowl and pour coconut milk on top. Serve warm.

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