Burmese Sticky Black Rice Pudding (Khao Niow Dam)

Ingredients

• 1 cup Black sticky rice
• 2 cans Coconut milk
• 1/2 cup Palm sugar
• 1/4 tsp Salt
• 2 cups Water

Instructions

1. 1Rinse the black sticky rice thoroughly.
2. 2In a pot, combine black sticky rice, water, and a can of coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes, or until the rice is tender and most of the liquid is absorbed.
3. 3Stir in palm sugar and salt. Cook for another 5 minutes, stirring constantly, until the sugar is dissolved.
4. 4In a separate saucepan, heat the remaining can of coconut milk over low heat. Simmer gently for 5 minutes.
5. 5Serve the sticky rice pudding warm, drizzled with the warmed coconut milk.

Substitutions

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