Sweet black sticky rice pudding with nutty black beans in coconut syrup
Sweet black sticky rice pudding with nutty black beans in coconut syrup

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sweet black sticky rice pudding with nutty black beans in coconut syrup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Sweet black sticky rice pudding with nutty black beans in coconut syrup is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Sweet black sticky rice pudding with nutty black beans in coconut syrup is something which I’ve loved my whole life. They are fine and they look wonderful.

Sticky Black Rice Pudding is a classic Thai dessert. In this superfood version, CIA Chef Scott Samuel adds black beans, coconut milk, and mango. Made with sticky whole grain black rice, coconut milk and toasted coconut, this warm rice pudding is creamy, sweet, a little savory, and very coconutty. Combine water, black rice, and salt in a saucepan.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook sweet black sticky rice pudding with nutty black beans in coconut syrup using 6 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Sweet black sticky rice pudding with nutty black beans in coconut syrup:
  1. Get 1 cup thai sticky rice
  2. Get 1/2 cup thai stick black rice (optional)
  3. Prepare 1 tin coconut milk
  4. Take 1/2 cup white sugar
  5. Make ready 1/2 tsp salt
  6. Prepare 1/2 black bean

Black Sticky Rice Pudding is a truly versatile recipe! It can be eaten hot or cold and topped with anything your heart desires. If Nicole has made a less-sweet pudding, she will sometimes add a sprinkle of palm sugar or a dash of maple syrup when serving. If you loved the sound of this recipe.

Steps to make Sweet black sticky rice pudding with nutty black beans in coconut syrup:
  1. Soak both thai sticky rice and black rice in water (separate the bowl) for 2 hours
  2. On a small saucepan add water and bring to boil, add blackbean and let them cook for about 30-45 min
  3. You can steam your sticky rice (drain water off first) on a steamer for 30 or put your sticky rice with about 1 cup of water in the saucepan and let it cook for about 20 min. Then if you steamed your rice transfer it into a saucepan. On medium heat add your coconut milk, sugar and salt. Stir well and if your pudding a little dry just add some water.
  4. Add some black beans in and mix well. Leave them cook for another 15 min. Can be serve with a tbsp of warm coconut milk

If Nicole has made a less-sweet pudding, she will sometimes add a sprinkle of palm sugar or a dash of maple syrup when serving. If you loved the sound of this recipe. Rinse the rice and place in a saucepan with the water. Bring to the boil over medium heat and cook until the grains are soft and split and Add the sugar and continue cooking until dissolved. Meanwhile, make the sweet coconut cream.

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