In all the years that my family or myself have prepared Indonesian food, we never once had black sticky rice pudding for breakfast or dessert. I don’t remember my grandmother or my mother making it or even talking about it. I don’t know if it was because they did not have access to the black sticky rice where we lived in the United States at the time or they simply just weren’t dessert people. Well, I gotta tell you… our family missed out. Missed out big time. Once I discovered that black sticky rice existed I am now lead to believe that I grew up a deprived child…
It all started with my love for chocolate and a five pound bag of Thai black glutinous rice that I found at a local Asian market. My Chocolate Black Rice Pudding is a twist on the traditional dish, black sticky rice in sweet coconut milk, a common dessert found in Singapore, Malaysia and Indonesia. I began making it with the basic ingredients and then decided to shake it up with the addition of Dutch cocoa and a splash of orange liquor (Grand Marnier). Of course, I had to finish it with a dollop of fresh whipped cream, a sprinkling of Dutch cocoa and an orange peel spiral for garnish.
Black Sticky Rice + Dutch Cocoa+ Orange Liquor = Absolutely Delightful
Be sure to try my non traditional black sticky rice pudding. It’s fairly easy to make and it tastes fabulous! Enjoy! – Tessa
- 1 cup Thai black glutinous rice
- 3 cups water
- 1/4 tsp. salt
- 1 1/2 cups unsweetened coconut milk
- 1/2 cup sugar
- 2 Tbls. Dutch cocoa
- 2 Tbls orange liquor (Grand Marnier)
- 1 tsp. vanilla
- garnish with whip cream, a sprinkle of cocoa and orange peel
Let’s begin. Grab a sauce pan with a tight fitting lid. Add your rice and water. Bring to a boil, turn heat down to a simmer, cover and cook for about an hour. Stir occasionally. When rice has absorbed the liquid, add the remaining ingredients and cook for about a half an hour. Stir the rice to make sure that it does not burn. Remove from burner and let cool. Serve chilled with whipped cream or a splash of coconut milk. Garnish with orange peel if desired. Serves about 6. Enjoy! Tessa
Note: I tried this by soaking the rice first and I was not happy with the outcome. The pudding was too mushy and did not have the flavor that I was looking for. Also, if you want traditional rice pudding, just omit the cocoa and the orange liquor and drizzle with coconut milk.