Thursday, July 7, 2011

Baked Rice Pudding, Thai Style

Black glutinous rice, also known as black sticky rice, has a long dark grains and a nutty taste reminiscent of wild rice.  It has a distinct  flavor.  This is definitely one of favorite hot desserts to make.  Bake these for 35-60 minutes and you'll enjoying them in no time.
Printable Recipe
1 cup  white or black glutinous rice
2 tbsp soft light brown sugar
2 cups reduced-fat coconut milk
1cup water
3 eggs
2 tbsp granulated sugar
Serves 6


Combine the glutinous rice and brown sugar in a pan.  Pour in half the coconut milk and water.
Bring to the boil, reduce the heat to low and simmer, stirring occasionally, for 15-20 minutes, or until the rice has absorbed most of the liquid. Preheat the over to 300F.
Spoon the mixture into a large ovenproof dish or individual ramekins.  Beat the eggs with the remaining coconut milk and sugar in a bowl.
Strain the egg mixture into a pitcher, then pour it evenly over the par-cooked rice in the dish or ramekins.
Place the dish or ramekins in a roasting pan.  Carefully pour in enough hot water to halfway up the sides of the dish or ramekins.
Cover with foil and bake for about 35-60 minutes, or until the custard has set. Serve warm or cold.
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Claudia said...

Humm looks really good! xx

purabi naha said...

These days I'm really concentrating on Thai food. Yours is a great idea. This looks beautiful and yummy! Bookmarked.

Nami @ Just One Cookbook said...

What a beautiful dessert... And I LOVE your bowl!!! I need to find one like that! I like the color too!!

Jerry said...

Im really loving the colors in that rice pudding. It looks delicious too. Thanks for sharing this post!

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