The sweet gooey spoonful of black sticky rice with a heap of soft cloud like coconut ice cream followed by the crunch of peanuts and toasted coconut, Ahh! I mean what more one can ask for, RIGHT?
BUT WAIT, their is more to this dessert, Its vegan and gluten free.
This dessert is the perfect thing to make for mother's day which is right around the corner.
The rice pudding can be made the day before and can be reheated, than on mother's day all you have to do is top it off with your coconut ice cream and toasted peanuts along with your toasted coconut.
Be mindful of using really good quality store bought coconut ice cream because that can make all the difference, THE INGREDIENT LIST SHOULD BE JUST COCONUT MILK AND NOT ANY DAIRY PRODUCTS ALONG WITH SOME OTHER INGREDIENTS.
If you will make this once you will fall in love with this dessert , it is the perfect combination of sweet and salty, I mean come on! after all we are talking about thai desserts.
INGREDIENTS YOU WILL NEED TO MAKE THIS BEAUTY
THAI BLACK STICKY RICE
these rice are also called thai black sweet rice or thai glutinous rice, make sure it is a product of thailand and it says sticky rice not normal rice.
WHITE STICKY RICE make sure it says thai sweet rice and it is a product of thailand.
PANDAN LEAF this is the vanilla of thai cuisine and is used in almost all thai desserts,it looks like a green leaf but packs such a lovely coconuty aroma and flavor to your dishes.
if you cannot find it just substitute it with regular vanilla extract.
PALM SUGAR it is a sugar derived from coconut palm trees and has a caramel like flavor to it, you can substitute it with another type of sugar if you want but the flavor will be different.
TAPIOCA STARCH it is used as a thickener for the pudding, if you cannot find it cornstarch or cornflour will do but keep in mind your pudding will have a cloudy look at the end.
INGREDIENTS FOR STICKY BLACK RICE PUDDING
1/4cup black sticky rice
1tbsp white sticky rice
2inch pandan leaf
21/2tbsp packed finely chopped palm sugar, you can increase or decrease it as per taste
salt as per taste
1tbsp tapioca starch
good quality coconut ice cream 250ml container
3tbsp flaked toasted coconut
3tbsp toasted peanuts
wash 3times or until the water runs clear and soak both types of rice overnight or a minimum of 3hours.
drain, rinse, and put it in a medium sized pot.
cover the rice with 1cup of water, add pandan leaf and bring to a boil.
simmer for about 15-20mins,stirring frequently.
add water as needed until the rice looks completely cooked, it should look very thick and creamy.
add palm sugar and salt, stir to dissolve.
make a slurry of tapioca starch by combining it with 1tbsp of water, add 1/2tbsp at a time until it reaches your desired thickness.
bring to a boil.
your rice pudding is ready!
take two cute glasses or jars.
add a layer of your warm pudding followed by a scoop or two of coconut ice cream
sprinkle with toasted coconut and enjoy!