Black sticky rice with coconut milk dessert

I make this recipe in an electric steamer and sometimes eat it for breakfast or lunch.
If you don’t have a steamer to make this recipe, you can use a large pot and heat proof bowl that will fit inside. Will need to also place a trivet or rack in the bottom of the pot and add 2-3 inches of water to gently boil and steam the rice. Then place the bowl of soaked rice on the trivet and add hot water to the rice in the bowl, cover and steam as directed in instructions below.

Steaming the rice with a small volume of water will leave the top layer of grains intact, retaining a chewy texture which pops in your mouth like nuts. If you like the rice to be softer, just add a bit more water to the rice.

Ingredients

2 cups whole-grain black (purple) sticky rice, or use white sticky rice
2 cups (14oz can) coconut milk
1/2 cup white sugar
1/2 tsp salt
2 tbsp toasted white sesame seeds and/or toasted unsweetened shredded coconut
Optional Toppings: 3-4 Strawberries, mango slices, mint leaves, shredded coconut, slivered almonds or other nuts, golden raisins or craisins, or try something else you’d like

Preparing the rice

In a bowl, rinse the rice a few times until the water clears. Cover rice with at least 2 inches of water and allow it to soak four or more hours so the grains will absorb some of the water and plump up. When you are ready to cook the dessert, drain the remaining water from the rice and transfer the rice into a heat-proof bowl leaving enough room for the rice grains to expand about a third more. Add a small amount of boiling water, just enough to barely cover the rice grains. Place the bowl on a steamer rack and steam over medium heat about 30-40 minutes.

Preparing the sauce

Approximately 10minutes before the rice is finished cooking, make the Coconut sauce by adding the coconut milk, sugar and salt together into a small saucepan to heat it on medium low heat, stirring frequently to dissolve the sugar and salt and blend the sauce until smooth and warmed. Set aside with a lid to keep warm.

When the rice is fully cooked and still in the steamer, pour about half of the sauce or enough to thoroughly coat the top of the rice and stir well. Reserve the remaining sauce for spooning over the rice before serving. With the steamer heat off, cover and let the rice stand another 15-20 minutes to allow the flavorings to be absorbed.

Preparing to serve

The can now be molded into a round mound on a serving plate and decorated with toasted sesame seeds and/or coconut shreds, sliced strawberries and mint leaves for color.
Or dish into individual serving bowls or custard cups, topped with the reserved sauce, toasted seeds and coconut and a mint leaf.

Preparing the recipe using an alternative cooking method

Although a better pudding like texture, this rice dessert can also be prepared by using the traditional method of boiling the sticky rice the same way as you would regular rice.
To do this, use 2 1/2 to 3 cups of water to each cup of rice and bring to a boil, reduce the heat to simmer and cook partially covered until the grains are cooked and surrounded by a thick sauce, stirring occasionally to prevent sticking and burning. When texture of rice is soft enough, add sugar to sweeten it to your liking. Stir well and cover.
Reduce heat to lowest setting for another 5-10 minutes.

Prepare the Coconut sauce in a pan on med low heat. You can make your Coconut sauce a bit less sweet for more salty contrast with the already sweetened rice.

When ready to serve, dish the rice into individual serving bowls and dribble some sauce over each serving. Add additional toppings if desired and enjoy.