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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thai Black Sticky Rice Pudding
 Categories: Dessert, Thai
      Yield: 6 Servings
 
      1 c  Black glutinous rice;
           - soaked over night
    1/4 c  Brown sugar
    1/4 ts Salt
 20 1/4 oz Coconut milk (1-1/2 cans)
  1 1/2 c  Water
      3    Eggs

MMMMM--------------------------GARNISH-------------------------------
      1    Coconut cream dollop
 
  Preparation time: 5 minutes
  Cooking time: 2 hours
  
  Thai black sticky rice is a naturally sweet, dark rice, and you'll be
  amazed at the unique taste of the rice in combination with coconut
  milk.
  
  Gather the ingredients.
  
  Place drained, soaked rice in a pot together with brown sugar, salt,
  1 can of coconut milk, and water.
  
  Boil half-covered until the liquid has been absorbed and the rice is
  soft to chew--about 45 to 50 minutes. If necessary, add 1 cup more
  water and continue cooking until rice is tender.
  
  When rice is done cooking, allow it to cool slightly. Preheat oven to
  350?F.
  
  Add the remaining 1/2 can coconut milk plus the eggs. Mix thoroughly.
  Check the taste, adding a little more sugar if needed.
  
  Pour this mixture into one large baking dish, or divide up into
  individual ramekins. Cover with tin foil or a lid if using a baking
  dish.
  
  Bake for 30 minutes. Remove from the oven and either serve warm or
  place in the refrigerator and serve cold.
  
  When serving, add a dollop of coconut cream on top (the solid cream
  from the top of a can of thick coconut milk), or whipped cream.
  
  Recipe by Darlene Schmidt
  
  Recipe FROM: 
 
MMMMM
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