Thailand Kao Neo Dang (Black Rice Pudding)
Thai black sticky rice is in a class all its own. Kao neo dang, black rice pudding with roasted coconut, is a divine dessert made from the simplest ingredients—sticky black rice, coconut milk, and water, topped with dry roasted coconut. Recipe Servings: Serves 4
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (240 ml) thai black rice
- 1 1/2-2 cups (360-480 ml) water
- 1 cup (240 ml) coconut milk
- 2 tablespoons (30 ml) sugar
- 1/2 teaspoon (2.5 ml) salt
- 4 tablespoons (60 ml) unsweetened coconut flakes
Directions
- Soak rice in water overnight to facilitate cooking. Rinse before cooking.
- Bring rice, water, and coconut milk to a boil. Simmer, uncovered, on medium-low. Stir occasionally until rice is soft, about 45–60 minutes.
- After 30 minutes, stir frequently to prevent sticking. If mixture dries, add a small amount of water.
- Dry roast coconut flakes to a light gold, without oil, in a skillet over low heat.
- When pudding has thickened, add sugar and salt. Simmer for 5 more minutes.
- Sprinkle with coconut flakes and serve.
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