Thai Black Sticky Rice with Coconut

Ingredients

• 1 cup black sticky rice (sweet black glutinous rice)
• 1.5 cups water
• 1 can (13.5 oz) coconut milk, divided
• 3 tablespoons palm sugar or brown sugar
• ¼ teaspoon salt
• 1 tablespoon sesame seeds (optional garnish)

Instructions

1. 1

   Place the black sticky rice in a fine-mesh strainer and rinse under cold water, tilting and rubbing the grains with your fingers for 20 seconds, until the water runs almost clear. This removes excess starch so the rice doesn't become gluey.

2. 2

   Pour 1.5 cups of water into a medium pot and bring to a rolling boil over high heat, about 4 minutes, so steam rises steadily and bubbles break at the surface.

3. 3

   Add the rinsed rice to the boiling water, stir once with a wooden spoon, and reduce heat to medium-low so the liquid simmers gently—small bubbles should appear around the edges.

4. 4

   Cover the pot with a lid and simmer for 20 minutes, until the rice has absorbed all the water and a few grains taste fully tender when you bite one.

5. 5

   Remove the pot from heat and let it stand, covered, for 2 minutes so any remaining moisture is absorbed and the rice firms slightly.

6. 6

   Stir the cooked rice with a wooden spoon to break up any clumps, then add 0.75 cups of the coconut milk, 3 tablespoons of palm sugar, and 0.25 teaspoon of salt.

7. 7

   Stir constantly over medium heat for 2 minutes until the sugar dissolves completely—the mixture should look glossy and smell like toasted coconut.

8. 8

   Transfer the rice to serving bowls, dividing it evenly between two bowls, filling each about two-thirds full.

9. 9

   Warm the remaining 0.25 cup of coconut milk in a small saucepan over low heat for 1 minute, stirring once, just until steaming.

10. 10

    Pour half of the warm coconut milk over each bowl of rice in a thin stream, so it pools on top in a cream-colored puddle.

11. 11

    Scatter sesame seeds over the top of each bowl if desired, then serve immediately while the rice is warm and the coconut cream is still steaming.

Tools you’ll need

• fine-mesh strainer
• medium pot with lid
• wooden spoon
• small saucepan
• serving bowls (2)
• measuring cups
• measuring spoons

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