This dish could be served hot as a decadent breakfast or brunch dish. It’s a little like rice pudding, but Thai style. It would also be terrific as a summer dessert. You could serve cut fresh fruit on the side (Thais often do). If you serve it right away it will be smooth and creamy. If you allow it to rest first, and then serve it the rice will absorb much of the coconut milk and it will have a slightly sticky texture. I like mine both ways.
Sticky Rice Pudding with Currants and Cardamom (makes four small dessert servings)
- 1 cup white sticky rice (I used short grain sweet rice, often used for Mochi)
- 2 ½ cups full fat coconut milk (not coconut cream)
- 3 tablespoons sugar
- ¼ teaspoon salt
- ¼ teaspoon cardamom
- 1 cup zane currants
- shredded coconut for garnish
To prepare the sticky rice, place the rice in a large mixing bowl and cover with water for at least six hours or overnight. Drain the rice and place in a steamer (preferably a Thai Steamer Basket, but a regular steamer will work in a pinch). If you are using a steamer basket, life is made a tad easier if you line the basket first with cheesecloth. Prying hot sticky rice off of a bamboo steamer is not one of my favorite activities. Using the cheesecloth eliminates this piece of the process. Steam the rice for 25-30 minutes.
In a wok on medium heat, stir together the coconut milk, sugar, salt and cardamom until the sugar dissolves, about two minutes. Pour a ½ cup of the coconut milk into a small bowl and set aside. Add the currants and continue cooking for one more minute.
Add steamed sticky rice to the wok, stir and let simmer for 2 minutes, or until the mixture thickens. Do not boil.
Serve in low flat bowl. Pour a little of the extra coconut milk over each serving. Garnish with shredded coconut.