Black Rice (Black Sticky Rice)

Method4 steps

1. 1

   Step 1: Rinse all 7 oz black sticky glutinous rice with separate rinsing water until the water is clear, then drain completely. The grains themselves remain black or purple. Reserve all the drained rice for step 2; keep the measured 5 cups cooking water separate.

   Uses 7 oz black sticky glutinous rice · Separate water for rinsing the black rice; discard after rinsing

2. 2

   Step 2: Add all 5 cups measured cooking water to all the drained rice from step 1. Add the knotted pandan leaves (2) if using. Cover and bring to a boil over medium-low heat, then maintain gentle cooking for about 60 minutes, stirring occasionally and checking the water level. Add separate extra water as needed to prevent the rice drying out. Lower the heat to a gentle simmer and continue until the rice is soft and breaks apart; 60 minutes is a check, not a guaranteed endpoint. Remove the pandan leaves, then sweeten the complete porridge with sugar to taste. Prepare the topping in step 3 while the rice cooks.

   Check black sticky rice · 60 minUses All the rinsed, drained rice from step 1 · 5 cups water for cooking the rice · 2 pandan leaves, tied into a knot, if available · Additional water as needed to keep the rice cooking without drying out · Sugar to taste for the cooked rice porridge

3. 3

   Step 3: While the rice cooks, stir all 1 cup coconut milk with all the separate ½ tsp salt over low heat until warmed and well combined. Reserve this complete salted coconut-milk topping for serving.

   Uses 1 cup coconut milk, mixed well, for the topping · ½ tsp salt for the coconut-milk topping

4. 4

   Step 4: Divide the complete sweetened black-rice porridge from step 2 among 4 dessert portions. Top each small bowl with a spoonful of the warmed salted coconut milk from step 3, adding more from that prepared topping if a creamier texture is wanted. Stir before eating. Refrigerate unused coconut topping and leftover rice porridge promptly within 2 hours.

   Uses All the cooked, sweetened rice porridge from step 2 · Spoonfuls and additional topping as wanted from the 1-cup coconut-milk mixture in step 3