An almost good-for-you pudding made with wholegrain Thai sticky rice
The deep purple hues of Thai black sticky rice make this pudding really dramatic. It’s wholegrain, too—an almost good-for-you pudding, if you ignore the bit of sugar that just has to go in. You can play around with the spicing, adding lime zest, cardamom, vanilla or whatever else takes your fancy.
200g black Thai glutinous rice
1 cinnamon stick
2 star anise
1 x 400g can of coconut milk
3-4 tbsp palm or muscovado sugar
50g toasted coconut flakes
1 ripe papaya, peeled, seeded and sliced
1 lime, cut into 4 segments
Boil the rice in plenty of water with the cinnamon and star anise for about 30 mins, until cooked but still slightly chewy. Remember to check the pan and give it a stir once in a while, so that the rice doesn’t stick to the pan. Drain away any excess water.
Add the coconut milk to the pan with the rice and simmer for about 10 mins, until some of the liquid has been absorbed. Add some of the sugar and taste—you may like to make it sweeter.
Fish out the spices and serve hot, sprinkled with the toasted coconut, with slices of papaya and a wedge of lime. If you prepare the pudding ahead of time you may need to add a splash of water to loosen the rice as you reheat it. Remember to refrigerate the rice between cooking and reheating.
ALTERNATIVES Try serving with tropical fruit such as pineapple, mango, passion fruit or flambéed bananas.
Recipe: Jenny Chandler
Image: Kim Lightbody