Black sticky rice
“The smell and taste might take you back to sunny days and walks on tropical beaches, but the best thing about coconuts is their versatility.”
- 250g black sticky rice, soaked in water for 3 hours
- pinch of salt
- 1/3 cup sugar
- 250g dark palm sugar, chopped
- 1/4 cup water
- 3 kaffir lime leaves
- ½ cup coconut cream
Traditional Asian sweet.
Method
Rinse rice well and put in a heavy-based pot with 2 cups of water. Bring to the boil and reduce heat to a gentle simmer. Cover with a lid and cook for 40-45 minutes, stirring often, until the rice is just soft. You may need to add a some water - the consistency should be a little runny. Stir in salt and sugar and keep covered until ready to serve (it's best warm or at room temperature).
In a pan combine the palm sugar, water and lime leaves. Cook for a few minutes until the sugar has dissolved and everything is bubbling away. Stir in the coconut cream and remove from heat (this can be done ahead of time and re-warmed).
To serve
Serve the rice drizzled with the coconut caramel and a dollop of fresh coconut cream. It is also delicious with mango or banana and pieces of young coconut.
Serves 4-6.
