Black Sticky Rice Pudding with Coconut Caramel
A creamy, dairy free sticky pudding made with black rice, palm sugar, fresh pineapple and coconut milk.
Written By Megan Fawn Schlow | Mar 17, 2021
Ingredients
Black Sticky Rice Pudding with Coconut Caramel
- black sticky rice, 1, cup, soaked overnight,black-sticky-rice
- water,2 ¾, cups,,
- demerara sugar, 5,tablespoons,,demerara-sugar
- full fat coconut milk, ¾, cup,,aroy-d-coconut-milk-14-oz
- salt, ¼, teaspoon,,
- evaporated coconut milk, 1, 12 oz can,,natures-charm-evaporated-coconut-milk
- palm sugar, 5, tablespoons,,eastlpalm-sugar
- dark muscovado sugar, 2, tablespoons,,dark-muscovado-sugar
- salt, ½, teaspoon,,
- vanilla bean,,1-inch piece, sliced in half or 1 teaspoon vanilla extract,sava-madagascar-vanilla-bean
- fresh pineapple, 1 ½, cups, diced,
- Drain the rice. To a saucepan, add the water, rice, 2 tablespoons of demerara sugar and salt. Bring to a boil then reduce heat to low, covering with a tight fitting lid and cook for 30 minutes. Once done, turn off the heat and let the rice steam off heat 10 minutes.
- To another small saucepan, add the ¾ cups of coconut milk and remaining 3 tablespoons sugar. Bring to boil and stir until the sugar has dissolved. Pour the sauce over the cooked black sticky rice and stir to combine.
- To make the caramel, place the evaporated coconut milk, palm sugar, muscovado brown sugar, and vanilla in a sauce pan over medium heat. Simmer the caramel for 10 minutes, stirring until the sauce is golden and thickened. Taste for doneness, discard the vanilla bean, and add the salt. (The caramel will continue to thicken as it cools, it is okay if it seems a bit thin)
- To serve, place the rice in a bowl and top with palm sugar coconut caramel and diced fresh pineapple.
