Indulge your senses with the rich, creamy delight of Vietnamese Black Sticky Rice Pudding, a dessert that promises to transport you straight to the bustling streets of Vietnam! This enchanting dish combines the unique flavors of black sticky rice and luscious coconut milk, creating a dessert that's not only delicious but also visually stunning. Whether you're looking for a comforting treat to enjoy after dinner or a show-stopping dessert for your next gathering, this recipe is sure to impress. With just a few simple ingredients and a pressure cooker, you can whip up this delightful pudding in no time. Are you ready to dive into the world of sweet Vietnamese flavors? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vietnamese
Serves: 4 servings
Ingredients
- 200g black sticky rice
- 400ml coconut milk
- 100g sugar
- Pinch of salt
- Water as needed
Instructions
- Begin by rinsing the black sticky rice under cold running water. Place the rice in a fine-mesh sieve and rinse until the water runs clear, removing excess starch. This step helps to ensure a better texture in the final dish.
- After rinsing, soak the black sticky rice in water for at least 4 hours, or ideally overnight. This soaking process helps to soften the grains and reduces the cooking time.
- Once the rice has soaked, drain it and transfer it to the pressure cooker. Add enough water to cover the rice by about 1 inch (approximately 500ml). This will help the rice cook evenly and absorb the moisture.
- Secure the lid of the pressure cooker and set it to high pressure. Cook the rice for about 20 minutes. If you are using a traditional stovetop pressure cooker, allow it to come to pressure, then reduce the heat to maintain pressure and start the timer.
- While the rice is cooking, prepare the coconut sauce. In a small saucepan, combine the coconut milk, sugar, and a pinch of salt. Heat over medium heat, stirring occasionally until the sugar dissolves completely. Do not bring it to a boil; just warm it through.
- Once the cooking time for the rice is complete, carefully release the pressure according to your pressure cooker's instructions. Open the lid and check the rice for doneness; it should be tender and slightly sticky.
- Add the warm coconut sauce to the cooked black sticky rice in the pressure cooker. Stir gently to combine, ensuring that the rice is evenly coated with the coconut milk mixture. Allow the rice pudding to sit for about 5-10 minutes, which will help it absorb some of the coconut flavor.
- After letting it rest, give the rice pudding a final stir. If the pudding is too thick for your liking, you can add a little more coconut milk or water to reach your desired consistency.
- To serve, spoon the black sticky rice pudding into bowls. You can drizzle extra coconut milk on top if desired and garnish with sesame seeds or fresh fruit for added texture and flavor.
- Enjoy your delicious Vietnamese-style black sticky rice pudding warm or chilled. It can be stored in an airtight container in the refrigerator for up to 3 days.
Tips
- Rinse and Soak: Don’t skip the rinsing and soaking steps! Rinsing the black sticky rice removes excess starch, leading to a better texture, while soaking softens the grains, ensuring even cooking.
- Pressure Cooking: Make sure to cover the rice with enough water (about 1 inch above the rice) before sealing the pressure cooker. This extra moisture is key to achieving that perfect sticky consistency.
- Coconut Sauce: Keep an eye on the coconut sauce while heating it. The goal is to dissolve the sugar without boiling the mixture, which helps maintain the creamy texture.
- Resting Time: Allow the rice pudding to sit for 5-10 minutes after mixing in the coconut sauce. This resting period lets the rice absorb the flavors more deeply, enhancing the overall taste.
- Adjust Consistency: If you find the pudding too thick after resting, don’t hesitate to add a splash of coconut milk or water until you reach your desired consistency.
- Garnish for Flair: Elevate your dessert by garnishing with toasted sesame seeds or fresh fruit. Not only do they add a pop of color, but they also enhance the texture and flavor of the dish.
- Storage: This pudding can be stored in the refrigerator for up to 3 days. Enjoy it warm or chilled, making it a versatile treat for any time of day!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 5g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 0mg
