Black Sticky Rice with Coconut
Recipe by Neil Perry from Food Source - Asia
Known also as Thai Black rice, this is a very attractive, deep purple colour when cooked. It adds unique color and exotic taste to any meal.
Serves 8
Ingredients
- 500 g Black Rice
- 1 L Water
- 1 fresh pandan leaf
- 250 g Dark Indonesian Palm Sugar
- 250 ml unsweetened Coconut milk
Method
- Rinse the rice under running water for a few minutes then place in a saucepan with the water and tied pandanus leaf.
- Bring it slowly to the boil then reduce the heat and simmer slowly until all the water is absorbed, about 30 minutes.
- Remove the pot from the heat and cover with foil to allow the rice to finish steaming through, about 10 minutes.
- Remove the pandanus leaf.
- Place the palm sugar in a separate pot with a dash of water and boil, stirring occasionally, until the palm sugar has dissolved and the consistency is slightly syrupy.
- Reheat the rice gently on the stove, adding the palm sugar syrup a little at a time until it is sweet enough.
- Keep a little syrup aside.
- Serve the rice in a bowl with an extra drizzle of syrup and pour the coconut milk over the top.
- Serve with slices of fresh banana or mango, in season.
