Thai sticky coconut rice pudding
Originally posted by foodstoryat Thai sticky coconut rice pudding
I wouldn't normally write about something right after I cook it, but this Thai sticky rice pudding made me really excited. The only thing I did between making it and writing this post was actually eating it. It turned out so silky, mildly coconuty with a warm scent of palm sugar and sweet spices. Comforting and delicious.
Thai sticky rice pudding with coconut and spices (recipe adapted from Mango with sticky rice by Real Thai recipes)
serves 2
110 g Jasmine rice (Thai sticky rice)
200 ml warm water
pinch of salt
100 ml coconut milk plus 50 ml for serving
10 g dark palm sugar
40 g light brown sugar
1/4 tea spoon vanilla
1/4 tea spoon cinnamon
tiny pinch of nutmeg
Soak the rice in warm water in a small heavy base pan for 10 minutes. Add the salt, bring to the boil, reduce the heat to low, put the lid on leaving a chink for the steam to come out. Cook for 15 min till the water is absorbed. Turn the heat off (leave the pan on the hot stove), cover with the lid tightly and let stand for 5 minutes.
Slightly heat the 100 ml of coconut milk, stir in the sugar and spices. Pour the milk into the rice. Put the rice back on very low heat and stir gently with a fork till the rice absorbs most of the milk and acquires the pudding texture.Serve warm with extra chilled coconut milk and slight sprinkle of dark palm sugar. Close your eyes and enjoy.
More pictures
I wouldn't normally write about something right after I cook it, but this Thai sticky rice pudding made me really excited. The only thing I did between making it and writing this post was actually eating it. It turned out so silky, mildly coconuty with a warm scent of palm sugar and sweet spices. Comforting and delicious.
Thai sticky rice pudding with coconut and spices (recipe adapted from Mango with sticky rice by Real Thai recipes)
serves 2
110 g Jasmine rice (Thai sticky rice)
200 ml warm water
pinch of salt
100 ml coconut milk plus 50 ml for serving
10 g dark palm sugar
40 g light brown sugar
1/4 tea spoon vanilla
1/4 tea spoon cinnamon
tiny pinch of nutmeg
Soak the rice in warm water in a small heavy base pan for 10 minutes. Add the salt, bring to the boil, reduce the heat to low, put the lid on leaving a chink for the steam to come out. Cook for 15 min till the water is absorbed. Turn the heat off (leave the pan on the hot stove), cover with the lid tightly and let stand for 5 minutes.
Slightly heat the 100 ml of coconut milk, stir in the sugar and spices. Pour the milk into the rice. Put the rice back on very low heat and stir gently with a fork till the rice absorbs most of the milk and acquires the pudding texture.Serve warm with extra chilled coconut milk and slight sprinkle of dark palm sugar. Close your eyes and enjoy.
More pictures