Black glutinous rice with fresh coconut

Name: Black glutinous rice with fresh coconut
Cuisine: Thai
Ingredients: 500 g/1 lb 2 oz black glutinous (sticky) rice; 1 litre/1¾ pints fresh coconut juice; 300 g/11 oz Demerara, palm or soft brown sugar; 300 g/11 oz Demerara, palm or soft brown sugar; 300 g/11 oz Demerara, palm or soft brown sugar; 300 g/11 oz fresh, grated coconut; 250 ml/8½ fl oz coconut cream; a pinch of salt

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

500 g/1 lb 2 oz black glutinous (sticky) rice
1

Asia
Thailand
Dessert
Gluten-free
Southeast Asia
Vegan

Method

Thoroughly wash the rice at least twice, then place in a saucepan with the coconut juice. Bring to the boil, then reduce the heat and simmer until the rice has cooked through and has started to split – this will take 12–15 minutes depending on the quality of your rice.
Add the sugar and simmer until the sugar has dissolved.
Add the fresh coconut and stir