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Black Rice Pudding - Thai Dessert Recipe with Pictures
In Thailand, this lovely rice dessert is known as "khao neaw tua dam" and normally made with white sticky rice and black beans. So why am I using black sticky rice today? It's probably because of my soaring Halloween spirit. Growing up in Thailand, I never got to go trick-or-treating, as Halloween is not something the majority of people celebrate over there. Once I moved to California, I was already too old to be a trick-or-treater. If I kept wandering around and knocking on people's doors, I might end up with restraining orders rather than a bagful of candy! I have been attending Halloween parties almost every year, though. It is by far my favorite American celebration. Now back to the dessert; I think its dark appearance would make it a great candidate for a Halloween pudding. And did you know that some people actually call this black glutinous rice "forbidden rice"? Doesn't that give this dish a mysterious air? It's black, gooey and forbidden.....sounds like the kind of pudding an old wicked witch would serve to her guests, who would later become her preys.
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Black Rice Pudding - Ingredients (for 2 - 3 servings)
- 1/2 cup black sticky rice
- 1/4 cup white sticky rice
- 1/2 cup dried black beans
- 1 1/2 cups coconut milk
- 1/2 cup sugar + extra 1 tbsp
- 1/2 tsp salt
***Both types of sticky rice can be found in most Asian supermarkets and grocery stores. Black sticky rice is naturally very chewy, even after being soaked in water overnight. So I add some white sticky rice to this recipe just to make the texture of the pudding a little softer and nicer.***
***It isn't at all difficult to make your own fresh coconut milk. You can prepare it with either fresh coconut or packaged coconut flakes.***
Instructions - How to Make Black Rice Pudding
- Put black and white sticky rice in one bowl, and black beans in another bowl. Add just enough water to cover the rice and black beans. Allow them to soak overnight or at least for 6 hours. (The longer you soak these ingredients, the shorter time they will take to cook. Soaking also helps degas the beans.)
- Drain the black beans, then transfer them to a saucepan, add enough water to cover, then boil until cooked (about an hour).
- In the meantime, drain the rice and put it into a steamer lined with cheesecloth. Steam until the rice is tender (about 30 - 40 minutes). Keep in mind that black sticky rice will unlikely get very soft; it will always be slightly chewy even after it's completely cooked.
- When the beans are tender, drain well and set aside.
- Once the sticky rice is ready, put it into a large bowl.
- Mix 1/4 cup of coconut milk with 2 tablespoons of sugar. Stir together until the sugar is completely dissolved.
- Add the coconut milk mixture to the cooked sticky rice. Stir together gently with a fork or a spoon, and allow it to sit until all the coconut milk is completely absorbed into the rice.
- In a saucepan, mix together the remaining coconut milk, sugar, salt and a cup of water. Bring to a boil. Stir constantly.
- Add the black beans, turn the heat down to low and cook for another 10 minutes.
- Place sweet sticky rice in serving bowls. Add the coconut-and-black-bean mixture. Stir together a little. Serve warm. Bon appetit!
***It's best to serve this rice dessert right away. However, it can also be kept refrigerated for 2 - 3 days. Store the sticky rice and coconut milk mixture separately in airtight containers, then put them together right before you want to reheat and serve your black pudding. Letting the rice sit in the coconut milk for days tends to make the texture become too mushy.****