Wednesday, August 25, 2010

black sticky rice

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First things first, I bought my first BRAND NEW kitchen items this week, 6 wine glasses and a rice cooker. I've always had hand-me-downs and second hand items from ebay (I cant stand buying new things when you can recycle - best purchase EVER was my food processor for $50). I still feel guilty, especially the amount of packaging the rice cooker came in but anyway expect a lot of rice recipes from now on! Woo hoo!

Ingredients
250g black sticky rice, soaked in water for 3 hours
pinch of salt
1/3 cup brown sugar sugar
250g dark palm sugar, chopped
1/4 cup of water
1 cup coconut cream

method
1. Soak the sticky rice in water for at least 3 hours but up to 8.

2. Rinse and cook just like brown rice with 1:1.5 rice to water for about 50 minutes. Give it a stir around the halfway mark to see how its going. A wee bit of moisture at the end is fine.

3. Once the rice is cooked throw in the brown sugar and salt. Melt the palm sugar in a small pan over low heat then add the water and the coconut cream and cook a bit to thicken it up. I mixed about half the coconut cream/sugar syrup into the rice then served and drizzled a bit more over the top.

Best.dessert.ever.

5 comments:

  1. This inspired me to make a sticky rice pudding - not black sticky rice though. Damn, it's good! Mine was quite different though, only 30g sugar and the rest approx the same? I wasn't sure if black sticky rice was made entirely of black rice, or whether you use half black and half white (as the colour spreads)?

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  2. This reminds me of the black rice puddings you get in Bali, which I have always loved. I will have to have a go at this :)

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  3. hi niki, sorry I never got back to you, no you use all black rice. black rice takes way longer to cook.

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  4. I finally got around to making this. Yum. For the helping i added banana.

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