We love rice pudding and we love Thai coconut rice. This is the best of both worlds. It's salty and sweet and the crunch on top is so addictive.
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Serves
4
Sushi Rice
Coconut Milk
Water
Sugar
Ginger
Salt
For The Peanut Sesame Crunch:
Peanut
Desiccated Coconut
White Sesame Seed
Black Sesame Seed
Brown Sugar
Salt
For The Cornstarch Slurry:
Cornstarch
Water
Serves
4
Sushi Rice
Coconut Milk
Water
Sugar
Ginger
Salt
For The Peanut Sesame Crunch:
Peanut
Desiccated Coconut
White Sesame Seed
Black Sesame Seed
Brown Sugar
Salt
For The Cornstarch Slurry:
Cornstarch
Water
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Peel and slice a finger of fresh ginger, and slice into four rounds of ginger.
Step 2.
Into a medium sized pot, on medium high heat, add the coconut cream (white part on the top of the can) and cook the ginger slices for 2 mins or until lightly fragrant. Add in all the rice and cook for 1 minute or until fragrant, then add all the remaining coconut milk along with the water, sugar, and salt, then mix well. Bring to a boil, add a lid and reduce the heat to the lowest fire. Cook for 20 mins.
Step 3.
In the meantime, add the peanut, desiccated coconut, sesame seeds into a small pan and toast until the coconut is lightly golden, then remove, into a mortar and pestle, or blender. Add sugar and salt and crush well into a coarse crumble.
Step 4.
In a small cup combine the cornstarch slurry.
Step 5.
After 20 mins, remove the lid, and whisk vigorously for 1 minute to release rice starches. Mix the cornstarch slurry well, then pour into the coconut rice pudding, bring to a boil and cook for 1 minute or until creamy and silky. Serve with nutty sesame crumble sprinkled all over.
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