Wednesday, 13 June 2012

Black Glutinous Rice Dessert

Originally a Thai dessert (I think), I made sure that the black glutinous rice is only just cooked (when they started to split), instead of cooking them until soft. The texture of the rice is crispy outside and soft (but not soggy) inside, making the dessert much more interesting to eat.

As many South-East Asian desserts, we drink the liquid as well, which is sweetened with sugar. Coconut milk is poured on top or mixed in the dessert, making it more creamy and fragrant.


2 cups Black Glutinous Rice
1.5 - 2 cups Granulated sugar
1 can coconut milk


1. Wash the rice and drain the water. Add the rice to a large pot, and add cold water on top until it filled 1/2 of the pot.

2. Bring to boil. Turn the fire down to low-medium, and add 1 cup of sugar. Stir till dissolved.

3. Cover and boil for approximately 25 minutes, making sure that there is enough water to cover the rice.

4. Check that the rice is at the right consistency. The skin should have started to split. Then try a few. The rice should be done when they are crispy and slightly chewy but not starchy nor soggy.

5. Pour in more sugar until the right sweetness, and then add the coconut milk. Remove from fire and stir until combined.

6. Can be served hot or cold.