Black Sticky Rice With Coconut Cream
A traditional and tantalising Thai dessert made with black sticky rice and topped with luscious coconut cream.
Servings 6 serves
- 1 cup glutinous rice black if possible
- 3 cups water
- 50 g palm sugar
- 2 tbsp sugar caster or superfine
- 6 tbsp coconut cream
Wash the rice under cold water until the water runs clear.
Add the rice and water to your slow cooker. Cover and cook on HIGH for 2:45-3 hours until the water has been absorbed and the rice is cooked.
Transfer the cooked rice to a saucepan and place on medium heat.
Add the grated palm sugar and caster sugar and stir until both sugars have completely dissolved.
Take off the heat and allow to come to room temperature before serving with coconut cream.
Calories: 206kcal | Carbohydrates: 37g | Protein: 3g | Fat: 5g | Saturated Fat: 5g