glutinous black rice
1 (14 ounce) cans
unsweetened coconut milk, shaken well
- Bring rice, 3 cups water and 1/4 teaspoon salt to boil in heavy saucepan. Reduce heat, cover and simmer for 45 minutes.
- Stir in sugar, another scant 1/4 teaspoon salt, and 1 1/2 cups coconut milk. Bring back to a boil over high heat, then reduce heat to low and simmer uncovered, stirring occasionally, until mixture is thick and rice is tender but still a little chewy (about 30 minutes).
- Remove from heat and cool to warm or room temp, stirring occasionally, for at least 30 minutes. Stir just before serving, and drizzle remaining coconut milk over each serving.