Thai Inspired Coconut Black Sticky Rice Pudding

Directions Print

1. Soak both types of rice separately for 4 hours, then strain.
2. Add both types of rice, syrup, and 4 cups cold water to a small saucepot; bring to a boil. Reduce heat to a low simmer; cook for 30 minutes, stirring frequently, but increasing to continuously during the last 5 minutes of cooking to avoid scalding. Rice should be soft and fully cooked with the water reduced into a creamy slurry. Fold in the sugar and salt until dissolved.
3. Serve rice pudding topped with coconut milk, mango, coconut, and peanuts.