Black Sweet Rice

This is a popular Southeast Asian dessert, especially in parts of Thailand and Laos, where sticky rice is eaten as a staple. The sticky rice is steamed, tossed in sweetened coconut, topped with various optional toppings, usually whatever is in season. The recipe makes enough to share.

Fun fact, sticky rice is also known as sweet rice or glutinous rice but is actually gluten free. Moreover, the black sweet rice variety is a whole grain.

Notes:

White and Black Sticky Rice – You can use all black sticky rice. However, mixing the two varieties will yield a more enjoyable dessert as the black sticky rice alone can be a bit too al dente for some. Depending on preference, many people like a 3:1 or 2:1 white sticky rice to black sticky rice ratio. Soaking them together for at least 6-8 hours or soaked overnight, allows the black sticky rice to impart its hues, and the final product will still be a gorgeous deep purple rice. Both varieties can be found at your local Asian market or on Amazon. Make sure to look for packages labeled as “Sweet Rice” or “Glutinous Rice,” depending on the brand.

Find Sweet Rice on Amazon here.

Alternative Cooking Methods – check the packaging for the black sweet rice for alternative cooking methods. To cook using a rice cooker, rinse the rice 3-5 times, soak for 6-8 hours, drain, transfer into the bowl of a rice cooker, add water (2:1 ratio of water to rice), and cook. Leave the lid closed for 5-8 minutes after it’s done cooking before opening it.

Topping – For this recipe, I made an optional mung bean topping. The topping can be anything that you like. One of my favorite versions growing up was a coconut custard, sunkaya na khai. At recent events, I have seen durian spread on top! Or you can omit this all together. It’s up to you.

Sugar and Salt – both sugar and salt can be adjusted to your taste. When I initially made this, I had it a little bit sweeter and my mom felt it was too sweet for her. But I won over the host of the Lao New Year celebration. She told me it was perfect for her and requested for me to make it again. Adjust the flavor of the sweetened coconut before it is added to the rice. Start with less and add as needed. Storage – this is best if served the same day. However, if there is a need to store for multiple days, store the rice in covered container in the refrigerator. Warm in the microwave for about 20-30 seconds before enjoying.    

 

Black Sticky Rice

Time: 7 hours (including inactive time)
Serves: 12-16

2 cups (400g) uncooked white sweet/sticky rice
1 cup (200g) uncooked black sweet/sticky rice
½ cup (100g) sugar
¾ teaspoon salt + a pinch **
1 can (13.5oz) coconut milk
1 cup (90g) freshly grated coconut – can use frozen grated coconut thawed
1 tablespoon toasted sesame seeds (optional)

Optional topping
6 oz. mung bean, split
1/3 cup (67g) sugar
½ teaspoon salt

1. In a large bowl, combine the two varieties of sticky rice. Rinse with cool water, pour out the water, and repeat a few times until the water runs fairly clear. Add enough water to cover the rice by at least an inch. Let the rice soak for at least six hours. Overnight is preferred.
2. To make the optional mung bean topping, rinse the mung bean. Boil in a medium saucepan with enough water to cover the beans by at least an inch. Cook over medium heat for 25-30 minutes or until the beans are soft and will easily mash when pressed between two fingers.
3. Strain and transfer into a small bowl. Add 1/3 cup of sugar and salt. Mix well. The sugar should melt with the heat of the warm beans. Set aside.
4. To cook the rice. Strain and transfer the rice into a bamboo steamer. Cover and steam for 20-30 minutes or until you get your desired texture. Make sure to stir the rice at least once during cooking for even cooking. See instructions on the back of the black sweet rice package for alternative cooking methods
5. While the rice is cooking, start the coconut milk mixture. Heat the coconut milk, ½ cup of sugar, and ¾ teaspoon salt. Cook until the sugar is dissolved, and the coconut milk is steamy. Don’t let it boil as this will cause the milk to curdle.
6. Transfer the warm cooked rice into a large bowl. Toss to break the rice up. Slowly add the coconut milk mixture. Stir until the coconut milk mixture has been absorbed and the sticky rice is evenly coated.
7. Spread the mung bean mixture on top of the rice.
8. Toss the grated coconut with a pinch of salt. Distribute evenly over the top.
9. Finally, sprinkle with the toasted sesame seeds.
10. Serve warm or at room temperature. Enjoy!