Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
Surprise your dinner guests tonight by making this delicious Black Sticky Rice Pudding from The Complete Gluten-Free Whole Grains Cookbook by Judith Finlayson.
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.
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:
In a bowl, combine water and rice. Set aside to soak for at least 4 hours.
When you're ready to cook, transfer rice and soaking water to a heavy pot with a tight-fitting lid.
Bring to a rapid boil over medium heat. Reduce heat to low and simmer until rice is tender, 30 to 45 minutes.
In a saucepan, combine coconut milk, sugar, and salt. Bring to a boil over medium heat and cook, stirring, until sugar dissolves.
Stir in cooked rice and cook, stirring until thickened, about 10 minutes.
Transfer to a serving bowl and chill, if desired.
When you're ready to serve, top with fruit and garnish with coconut and mint.