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Black Sticky
Rice Pudding (Kao Niow Dahm)
From: Iris
- 2 cups whole grain black sticky rice, sweet or glutinous (found
in Asian groceries)
- 2 cups, or 1 can, coconut milk
- 1/2 cup sugar (or alternative sweetner)
- 1/2 tsp salt
- 2 tbsp toasted sesame seeds (optional)
- 2 tbsp unsweetened shredded coconut (toasted)-optional
- strawberries and mint leaves-optional
Rince rice until water clears.
Cover with at least 2" water and soak 4 mor more hours.
Drain.
Place in heat proof bowl with room enough for the rice grains to expand
about a third more than uncooked bulk.
Add small amount boiling water, just enough to cover rice.
Steam rice--place bowl in large pot, put trivet on bottom along with
2" water.
Boil covered.
Heat coconut milk, sugar, salt in saucepan.
Blend.
Keep warm.
When rice is cooked and still hot add 1/2 the coconut 'sauce' and
thoroughly coat the rice.
Let stand 15-20 minutes.
Reserve remaining sauce for spooning before serving.
Top with sesame seeds, shredded coconut, and/or strawberries, and
mint
For a more pudding-like texture, boil rice instead of steaming.
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