Thai Black Rice Pudding Custard Recipe

Cooking Directions

• STEP 1.Rinse the black sticky rice under cold water until the water runs clear.
• STEP 2.In a saucepan, combine the rinsed rice with water and bring to a boil. Reduce the heat and simmer for about 30 minutes, or until the rice is tender.
• STEP 3.In a separate bowl, whisk together the eggs, coconut milk, sugar, and salt until well combined.
• STEP 4.Once the rice is cooked, drain any excess water and transfer it to a baking dish.
• STEP 5.Pour the egg mixture over the rice and gently stir to combine.
• STEP 6.Bake the pudding custard in a preheated oven at 350掳F (175掳C) for about 30-40 minutes, or until the custard is set and the top is golden brown.
• STEP 7.Remove from the oven and let it cool slightly before serving.
• STEP 8.Serve the Thai Black Rice Pudding Custard warm or chilled, garnished with coconut flakes or fresh fruits.
• STEP 9.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to rinse the black sticky rice thoroughly to remove any excess starch.
• You can adjust the sweetness of the custard by adding more or less sugar according to your preference.
• For a creamier texture, you can use full-fat coconut milk.
• Feel free to add your favorite toppings such as toasted sesame seeds or chopped nuts for extra flavor and crunch.

Storage and Serving

• Thai Black Rice Pudding Custard can be served warm or chilled, depending on your preference.
• Garnish the pudding custard with coconut flakes or fresh fruits like mango or banana for added freshness and flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or enjoy chilled.