Traditionally used as a Thai dessert rice, this has a slightly sweet flavor and retains its color after cooking. Great for stuffing, rice pudding, or as a side dish.
Uncooked, Purple Sticky Rice has a charred appearance, but after cooking has a shiny Indigo color, a sweet flavor, and sticky texture. It is often used as a dessert rice. Use in stuffings, puddings, and rice balls.
Preparation Instructions: Rinse well. Combine 1 cup rice and 2 cups water in pot. Boil, cover, and simmer for 40 mins. Remove from heat and let stand for 10 mins. 1 cup dry yields 2 cups cooked.
How to Make Vietnamese Sweet Coconut Purple Sticky Rice Using a Rice Cooker (Xoi La Cam Bang Noi Com Dien) [from VickiPham.com]
3 cups purple sticky rice grains
1 cup coconut milk
1/2 teaspoon sea salt
1/3 cup granulated sugar
2 cups water
2 oz magenta leaves cut into small pieces
- 1/2 cup raw peanuts
- 1 tablespoon sesame seeds
- 3 tablespoons granulated sugar
- 1/2 teaspoon sea salt
- 1 cup unsweetened shredded coconut
- Wash the rice as you would regular white rice: Add the rice grains in the rice cooker pot. Add water to cover and gently swoosh around the rice grains. Drain the water by tilting the pot to the side and discard as much cloudy water as you can. Repeat steps until water runs clear. It’s OK if there’s a bit of water still left in the pot.
- Add the magenta liquid (2 cups) to the rice. If you have less than 2 cups, add more water. Let the rice soak for at least one hour and no more than two. If you don’t have the magenta liquid, mix two cups of water with as many drops of purple/magenta food coloring/gel to achieve a light purple color. Color will darken once cooked.Mix in coconut milk, sea salt and sugar and start the rice cooker.
- Prep the toppings: Add raw peanuts to a dry frying pan. Turn up heat to medium and lightly roast the peanuts, constantly tossing to prevent burning. Set aside to cool. If the peanuts come with peels, wait until they are cooled then gently massage the peel to come loose. Go outside and gently fan the peanuts outside to blow away the outer peels. The roasted peanuts will get crunchy once completely cooled. Using a food processor or a mortar and pestle, crush peanuts small pieces then set aside. In the same small frying pan, toast sesame seeds until they turn golden brown. Toss constantly to prevent burning. Once cooled, add sugar and salt. Mix until combined then set aside.
- When ready to serve, divide the sticky purple rice into individual servings and top each serving with the sesame seed mixture, toasted peanuts and grated coconut.
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