Step-by-Step Guide to Make Speedy Thai black sticky rice
Hello everybody, it is me, Dave, welcome to our recipe page. Today, we're going to make a distinctive dish, Simple Way to Make Quick Thai black sticky rice. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Thai black sticky rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai black sticky rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Thai black sticky rice is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Thai black sticky rice estimated approx 30 minutes..
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Thai black sticky rice using 9 ingredients and 3 steps. Here is how you cook it.
#nonindian
Thai black sticky rice with vanilla flavoured coconut cream and mangoes.
I tasted this heavenly dish for the first time six years ago and loved it's chewy and creamy texture from the very first bite. It's healthy, vegan, refined sugar free, has lots of fiber and looks too pretty to eat...haha!!
It makes a perfect breakfast option and you can serve it your guests as a dessert as well.
Ingredients and spices that need to be Take to make Thai black sticky rice:
- 1/2 cup black rice
- 1 cup coconut milk
- 1 cup coconut cream
- 1/4 cup Jaggery or coconut sugar
- 1/4 cup Sugar
- 1 pinch salt
- 1/2 tsp vanilla extract
- 2 cups water
- 1/2 cup diced mangoes
Instructions to make Thai black sticky rice
- Wash the rice(1/2 cup) well and soak in 2 cups water for 1 hour. Now cook the rice in the same water with salt, 1 cup coconut milk. Cover it and cook it on a low flame.
- Then add the sugar and mix well. Adjust the sugar according to your taste. Then cook the rice without the lid until all the water evaporates and the rice becomes sticky. Now in a separate pan warm the coconut cream and add vanilla extract to it. Mix well and let it cool.
- Now assemble everything. Pour rice in a deep dish/plate and top it up with coconut cream and diced mangoes and serve hot or cold as desired.
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