Black Sticky Rice?

Question by pancakes: Black Sticky Rice?
Why would the rice still be really hard after I cooked it? I soaked it for 24 hours (maybe even more), I cooked it for about maybe 2 hours (I’ve sometimes even cooked it longer than that and it’s been fine), I didn’t let it boil dry or anything…..I’m so disappointed ( I’ve had to throw it out as it was inedible. By the way, my recipe cooks the rice in water and you add coconut milk only once it’s being served. I’ve never had a problem before with it.

Best answer:

Answer by jers
Sometimes identified on the bulk bins of specialty food markets as “Indonesian black rice,” black glutinous or sweet rice is a nutty whole grain widely consumed in many of the Indonesian islands. If you have traveled to that part of the world, you may have fond memories of being served delicious black rice pudding for breakfast or dessert. Many Southeast Asian countries also cultivate and consume their fair share of this tasty whole grain. In Thailand, where the rice is known as black sticky rice (kao is rice; niow, sticky; dahm, black), I’ve seen it sold as a sweet snack more often in the marketplaces down south. I first saw beautiful patchwork fields of ripening black rice in the southern region, their dark tops waving in the wind, alternating side by side with patches of golden grain.

In Thailand, black sticky rice is consumed mostly in sweetened form and is not used as the main rice in a meal. In my cooking classes, I introduce the wholesome grain to my students in the form of a simple black rice pudding ). Over the years, many of them have grown very fond of this delicious rice and regard it as one of their favorite discoveries in my kitchen. Since taking the classes, some of them have traveled to Thailand but have returned with reports of disappointment and frustration in trying to find black rice pudding on the menus of restaurants there. Thai people seldom have such a rich and substantial dessert following so closely after a meal, preferring instead lighter sweet-soup concoctions or fresh seasonal fruits, or nothing at all. Both white and black sticky rice, as desserts, sit too heavily in the stomach following a meal and are nibbled on more as sweet snacks, in the mid-afternoon or later in the evening after a few hours’ break from dinner. If you have a craving for black sticky rice while traveling in Thailand, look for it not in restaurants but in the larger fresh food markets likely to have sizable kanom (sweet snack) stalls carrying a wide assortment of sweet treats, including sticky rice. In Bangkok, you might also search for it along the crowded sidewalks near busy commercial centers, bus stations and heavily populated residential neighborhoods where pushcart vendors and mobile street hawkers set up temporary stalls, offering a wide variety of nibble food to satisfy every craving.

Among the fascinating markets great for walks and a sampling of Thai sweetmeats, the bustling streetside stalls in the Banglampoo area of Bangkok offer an exciting cultural adventure. The nighttime food scene in the Tonglaw area is equally impressive (except on Wednesdays when many vendors take the night off). In Chiangmai, I’ve found ready-to-eat black sticky rice with regularity in the basement kanom section of the extensive Worarot Market near the Bping River and, occasionally, in the colorful early morning market in foggy Mae Hong Sawn near the Burmese border. The vendor in Chiangmai sells many different kinds of sticky rice – white, black, red, yellow, green, brown – and at least half a dozen kinds of toppings. Just point to the rice you wish and choose a topping, and she will wrap your selections on a piece of banana leaf pinned with a bamboo pick. Push-cart kanom vendors in the larger towns in the south often will have black rice pudding cut in squares along with other delicious puddings made with cassava root, tapioca, taro and corn.

Black glutinous rice is a natural rice with grains that are unevenly colored and that look like wild rice when dry. Its rich, nutty flavor is distinctly different from the more subtle delicateness of white glutinous rice. Black rice is not the whole-grain version of white sticky rice as some may think, and unlike wild rice, it is fairly easy to cultivate. This is reflected in its reasonable price. Southeast Asian markets in America carry 5-lb. bags for about a dollar per pound. Most frequently, the black rice has been imported from Thailand.

On closer look, you will notice that “black” sticky rice isn’t really black at all. After soaking for a few hours, the water will turn into a deep burgundy, showing the rice’s true colors. This is the natural color of the rice, not an additive. If you wish to make a reddish sticky rice snack, mix together equal amounts of separately cooked white and black sticky rice and blend in with a coconut sauce. If you make a trip to the old city of Nakon Bpatom southwest of Bangkok to visit the enormous sacred shrine dating back to the fifth century, wander across the street to the lively market and try the town’s famous kao lahm (sticky rice roasted in bamboo). Besides those stuffed with white sticky rice, there are others with a reddish black-and-white rice mixture, flavored with coconut milk and a sprinkling of black beans – a delectable and wholesome treat.

While black sticky rice is used primarily in sweet snacks and desserts in Asia, some of my cooking students have discovered that this nutty whole grain makes wonderful salads, much like tabbouleh
Ingredients for Black sticky Rice Pudding
2 cups whole-grain black sticky rice, sweet rice or glutinous rice
2 cups, or 1 can, coconut milk
1/2 cup sugar
1/2 tsp. salt
2 Tbs. toasted sesame seeds and/or toasted unsweetened shredded coconut (optional)
Strawberries (or mango slice) and mint leaves (optional)
Measure the rice into a bowl; run your fingers through the rice and check for any pebbles or other noticeable impurities. Rinse the rice a few times until the water clears. Cover with at least 2 inches of water and allow to soak 4 or more hours, or overnight. The grains will absorb water and grow in size.

When ready to cook, drain the rice and place in a heat-proof bowl with room enough for the rice grains to expand about a third more than its uncooked bulk. Add a small amount of boiling water, just enough to barely cover the rice grains. Place the bowl on a steamer rack and steam over medium heat about 30-40 minutes. If you do not have a steamer, use a large pot in which the bowl fits. Place a trivet on the bottom along with 2-3 inches of water. Bring to a boil. Balance the bowl with the rice on the trivet and add hot water to the rice. Cover and steam. Steaming the rice with a small volume of water will leave the top layer of grains intact, retaining a chewy texture which pops in your mouth like nuts. If you wish the rice to be softer, add more water to the rice.

While the rice is steaming, make the coconut sauce by heating the coconut milk, sugar and salt together in a saucepan. Stir to dissolve the sugar and salt and blend the sauce until smooth. Keep warm.

When the rice is cooked and while still hot out of the steamer, add about half of the sauce or enough to thoroughly coat the rice. Stir and mix well. The rice should be wet but not swimming in sauce. Let stand 15-20 minutes to allow the flavorings to be absorbed. Reserve the remaining sauce for spooning over the rice before serving.

The flavored rice can be molded into a round mound on a serving plate and decorated with toasted sesame seeds and/or coconut shreds, sliced strawberries and mint leaves for color. Or dish into individual serving bowls or custard cups, topped with the reserved sauce, toasted seeds and coconut and a mint leaf.

For a wetter pudding like texture, the rice may alternatively be cooked by boiling, the same way as you would regular rice. Use 2 1/2 to 3 cups of water to each cup of rice. Bring to a boil. Reduce heat to simmer and cook partially covered until the grains are cooked and surrounded by a thick sauce, stirring occasionally to prevent sticking and burning. Add sugar to sweeten to your liking. Stir well, cover and place on lowest heat setting for another 5-10 minutes. Make the sauce less sweet but more salty for contrast with the already sweetened rice. When ready to serve, dish the rice into individual serving bowls and dribble some sauce over each serving.

Serve warm or at room temperature.

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