- 1 cup black sticky rice (purple rice)
- 2/3 cups sugar
- 1 1/2 cups coconut milk
- 1/2 teaspoon salt
Soak rice for at least 6 to 8 hours in a large bowl filled with cold water.
The next day, drain the rice and add to large saucepan. Add 8 cups (2 quarts) fresh water to the pan. Add sugar and bring water to boil over high heat. Reduce to a simmer and cook, partially covered, until rice grains have split open and the rice is tender, 1 to 1 1/2 hours. The liquid in the pan will have thickened to the consistency of a light syrupy pudding. Towards the end of cooking time, stir the rice to prevent scorching and sticking on the bottom.
Meanwhile, combine coconut milk with salt and let sit at room temperature.
Ladle rice pudding into serving bowls and drizzle the coconut milk over each portion. Serve immediately. Leftover pudding may be kept in a covered container in the refrigerator for up to 1 week. Reheat before serving.
4 quart saucepan