Thai Baked Rice Pudding
Black glutinous rice, also known as black sticky rice, has long black grains and a nutty taste similar to wild rice. This baked pudding has a distinct character and flavor all of its own.
Ingredients
- 6 oz white or black glutinous sticky rice
- 2 tbsp soft light brown sugar
- 16 floz coconut milk
- 8 floz water
- 3 eggs
- 2 tbsp granulated sugar
Instructions
- Combine the glutinous rice, brown sugar, half the coconut milk and all the water in a saucepan.
- Bring to the boil and simmer for about 15 - 20 minutes or until the rice has absorbed most of the liquid, stirring from time to time. Preheat the oven to 150°C (300°F) Gas 3.
- Transfer the rice into one large ovenproof dish or divide it between individual ramekins. Mix together the eggs, remaining coconut milk and sugar in a bowl.
- Strain and pour the mixture evenly over the par-cooked rice.
- Place the dish in a baking tin. Pour in enough boiling water to come halfway up the sides of the dish.
- Cover the dish with a piece of foil and bake in the oven for about 35 minutes to 1 hour or until the custard is set.
- Serve warm or cold.
Calories: 481 kcal
Carbohydrates: 49 g
Protein: 10 g
Fat: 29g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 123 mg
Sodium: 69 mg
Potassium: 363 mg
Fiber: 1 g
Sugar: 12 g
Vitamin A: 178 IU
Vitamin C: 1 mg
Calcium: 58 mg
Iron: 5 mg