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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Thai Black Sticky Rice Pudding   
    Categories: Dessert, Thai   
         Yield: 6 Servings   
       
         1 c  Black glutinous rice;   
              - soaked over night   
       1/4 c  Brown sugar   
       1/4 ts Salt   
    20 1/4 oz Coconut milk (1-1/2 cans)   
     1 1/2 c  Water   
         3    Eggs   
      
   MMMMM--------------------------GARNISH-------------------------------   
         1    Coconut cream dollop   
       
     Preparation time: 5 minutes   
     Cooking time: 2 hours   
        
     Thai black sticky rice is a naturally sweet, dark rice, and you'll be   
     amazed at the unique taste of the rice in combination with coconut   
     milk.   
        
     Gather the ingredients.   
        
     Place drained, soaked rice in a pot together with brown sugar, salt,   
     1 can of coconut milk, and water.   
        
     Boil half-covered until the liquid has been absorbed and the rice is   
     soft to chew--about 45 to 50 minutes. If necessary, add 1 cup more   
     water and continue cooking until rice is tender.   
        
     When rice is done cooking, allow it to cool slightly. Preheat oven to   
     350?F.   
        
     Add the remaining 1/2 can coconut milk plus the eggs. Mix thoroughly.   
     Check the taste, adding a little more sugar if needed.   
        
     Pour this mixture into one large baking dish, or divide up into   
     individual ramekins. Cover with tin foil or a lid if using a baking   
     dish.   
        
     Bake for 30 minutes. Remove from the oven and either serve warm or   
     place in the refrigerator and serve cold.   
        
     When serving, add a dollop of coconut cream on top (the solid cream   
     from the top of a can of thick coconut milk), or whipped cream.   
        
     Recipe by Darlene Schmidt   
        
     Recipe FROM:    
       
   MMMMM   
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