Thai Black Sticky Rice with Coconut Milk (Khao Niao Dam Moon)

Tired of plain white sticky rice? Mixing in black glutinous rice gives this classic Thai sweet a deep purple color and nutty flavor. This recipe blends black rice with fragrant white Khiao Ngu glutinous rice for extra softness, steams it with pandan leaves, then soaks it in sweet, salty coconut milk. It is wonderful with coconut custard (sangkhaya), ripe mango or the traditional sweet shrimp topping.

Ingredients

• 150 g (¾ cup) black glutinous rice
• 150 g (¾ cup) white glutinous rice (Thai Khiao Ngu variety if available)
• 1½ cups coconut milk
• 1 cup sugar
• 2 tablespoons salt (adjust to taste)
• A small piece of alum, for polishing the rice (optional)
• 2–3 pandan leaves, tied in a knot

Instructions

1. Wash the black glutinous rice thoroughly. If using alum, rub the grains with it, then rinse again very well. Combine with the white glutinous rice and soak in plenty of water for at least 3 hours or overnight.
2. Drain the rice and steam it with the pandan leaves over high heat for about 30 minutes, until tender.
3. Meanwhile, warm the coconut milk with the sugar and salt over low heat until the sugar dissolves and the mixture just begins to simmer. Do not let it boil hard.
4. Add the hot steamed rice to the coconut milk and stir to combine. Cover and rest for about 10 minutes, then uncover and stir again, turning the rice over from the bottom. Cover once more and let it rest for another 20 minutes so the rice absorbs all the coconut milk.

Tips

• Alum gives the grains a glossy finish; if you cannot find it, simply skip it and wash the rice well.
• Serve at room temperature with sliced mango, Thai coconut custard or a sprinkle of toasted sesame seeds.