Thai Sticky Black Rice Pudding Recipe

Thai Sticky Black Rice Pudding Recipe

Thai Sticky Black Rice Pudding isn't just a dessert; it's a culinary journey that weaves together culture and comfort. As we delve into its creation, I invite you to share this cherished recipe and subscribe to join our food-loving community.

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Course: Desserts

Cuisine: Thailand

Keyword: Thai cuisine

CookingStyle: Blending

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: people

Calories: 1058kcal

Author: Nazia Cooks

Cost: $10

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Equipment

1 medium bowl

1 stove

1 pan

Ingredients

2 cups Black rice
Chinese sweet spices, to taste
1/2 cup Coconut milk
1/2 cup White sugar
1 teaspoon Salt
2 Eggs
1 teaspoon Lemon extract
1 teaspoon Almond extract
2 cups All-purpose flour
1 cup Butter

Instructions

Cook the black rice in the rice cooking pan.
Take a medium bowl and add the tapioca flour in it.
Add one cup of coconut milk and mix well.
Then refrigerate it.
Take a large bowl and add the spices into it.
Add the sugar, the salt and the spices.
Mix them well.
Mix the warm milk mixture with the flour and the cooked rice.
Add the eggs, lemon extract and almond extract together.
Add the baking soda in the mixture.
Simmer it for few minutes.
Your dish is ready to be served.

Video

Notes

Selecting Sticky Black Rice: Choose high-quality glutinous black rice for the best results. Look for rice that's shiny and uniform in color.

Soaking the Rice: Soak the rice for at least 4 hours or overnight to ensure even cooking and a creamy texture.

Coconut Milk Consistency: Use thick coconut milk for a rich and creamy texture. Shake the can before opening to ensure a smooth consistency.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.