Gluten-Free Black Sticky Rice Pudding

This gluten-free dessert recipe with Thai origins is made with black sticky rice, coconut, and fruit. You can find Thai black sticky rice in Asian markets -- don't mistake it for wild rice. You can also find this recipe along with many other vegan- and vegetarian-friendly gluten-free dishes in The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson. This tasty collection of recipes isn't solely for meat-free folk, but Finlayson labels meat-free recipes as vegan-friendly or vegetarian-friendly so a quick paging through the book will help you locate gluten-free recipes that are right for you.

Black Stick Rice Pudding

Recipe from The Complete Gluten-Free Whole Grains Cookbook (Robert Rose, 2013) by Judith Finlayson.

 

Serves 6

Ingredients:

• 1-1/2 cups water


• 3/4 cup Thai black sticky rice


• 1 (14-ounce) can coconut milk


• 1/2 cup packed Demerara or other raw cane sugar


• 1/2 teaspoon salt


• 1 cup sliced strawberries, kiwi, peaches or mango


• 1/4 cup tasted shredded sweetened coconut


• Finely chopped mint

Directions:

1. In a bowl, combine water and rice. Set aside to soak for at least 4 hours.


2. When you're ready to cook, transfer rice and soaking water to a heavy pot with a tight-fitting lid.


3. Bring to a rapid boil over medium heat. Reduce heat to low and simmer until rice is tender, 30 to 45 minutes.


4. In a saucepan, combine coconut milk, sugar, and salt. Bring to a boil over medium heat and cook, stirring, until sugar dissolves.


5. Stir in cooked rice and cook, stirring until thickened, about 10 minutes.


6. Transfer to a serving bowl and chill, if desired.


7. When you're ready to serve, top with fruit and garnish with coconut and mint.

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