Recipe: Black Sweet Sticky Rice (for Debbie’s housewarming!) 2 March 2007 4:04 pm
Posted by Tracy in : coconut,cooking,dessert,friends,recipes,vegan,vegetarian , trackbackSo a few weeks ago I made black sweet sticky rice to go with my latest attempt at Oregon Snow sorbet, and my friend Debbie posted a comment mentioning that she was interested in learning about the pudding even if I hadn’t gotten the sorbet recipe perfected yet. This week, Debbie’s been moving into the condo she bought, which calls for a dessert-licious housewarming celebration, don’t you think? Anyway. This recipe is based on “Thai Black Rice Pudding” from one of my very favorite cookbooks of all time, Moosewood Restaurant New Classics, and in fact the only way it differs significantly from the Moosewood recipe is I left out the coconut milk in their recipe because I was going to serve it with coconut-lime sorbet anyway. So. For Debbie, with big congratulations: Black Sweet Sticky Rice.
What You Need (Ingredients and Equipment)
- 1 cup black sweet rice (the only tricky thing to procure, and not such a big deal; you can find it at fancy groceries or Asian food stores)
- 1/2 teaspoon salt
- 1/2 cup sugar
- 3 1/2 cups cold water
What You Do (Embarrassingly Simple Directions)
- Rinse and drain the rice. Stir together the rice, salt, sugar, and water in a medium saucepan with a lid (not a rice cooker, which has been my mistake on this recipe since time immemorial but no longer, oh no!) Bring the mixture to a boil.
- Stir well, reduce the heat to a bare simmer, cover the pot, and cook the pudding over the lowest heat that’s still cooking until all the water is absorbed and the rice is tender, which could be over 1 1/2 hours. Seriously. The secret ingredient is time.
Moosewood claims this makes 6 to 8 servings, but if you like black sweet sticky rice as much as I do, it’s more like 2-4. A few pointers: when I say cook this at a bare simmer, I really mean it, if only because the sugar-water boils down into a syrup that’s totally awful to clean up if it boils hard and splatters on the stove (not that I know this from experience or anything). Oh, and this is entirely delicious with tropical fruit, especially mango.
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debbie
