Sweetened Thai Black Rice

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  • 2 cups Thai black sticky (glutinous) rice
  • 4 cups water
  • 3 cups coconut milk
  • 3/4 cup palm sugar or brown sugar
  • 1 teaspoon pandanus extract (screwpine paste), optional
  • 2 teaspoons salt
  • 1 cup toasted coconut


Place rice in a fine sieve and rinse well.
Add to saucepan with water and bring to a boil, stirring occasionally.
Reduce heat to medium-low and cover. Simmer for about 40 minutes, or until tender and almost all liquid is absorbed.
Meanwhile, place coconut milk in a saucepan and heat over medium heat until hot - do not boil! Add sugar, screwpine paste and salt and stir to completely dissolve.
When rice is tender, add 1 cup of milk mixture and 1/2 cup of toasted coconut.
Stir to mix liquid into rice, then let stand for 20 minutes (up to 1 hour) to allow flavors to blend.
Serve warm in individual bowls, topped with remaining coconut milk and toasted coconut.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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