Chef Chao Thapthimkuna's black rice pudding at Union Sushi and BBQ, 230 W. Erie, photographed Thursday, Jan. 26, 2012, in Chicago | John J. Kim~Sun-Times
MAKES 18 SERVINGS
2 cups black rice (see Note) 4 cups water 2 ( 1 cup raw cane sugar 1 (6-inch) pandan leaf (see Note) Pinch salt TOPPING 1 (13.5-ounce) can coconut milk Pinch salt 2 teaspoons cornstarch
4 cups water
2 (13.5-ounce) cans coconut milk
1 cup raw cane sugar
1 (6-inch) pandan leaf (see Note)
1 (13.5-ounce) can coconut milk
2 teaspoons cornstarch
Bring black rice and water to a boil over medium heat and cook 14 minutes.
Cover pot with foil, reduce heat to low and continue to cook for 30 more minutes. Turn off heat and let stand, covered, for 10 minutes.
Bring coconut milk to a boil. Stir in sugar, pandan leaf and salt and let boil gently for a few minutes until sugar is dissolved. Strain mixture into bowl.
Mix still-warm cooked black rice into coconut milk mixture. Cover with plastic wrap and let stand for 20 minutes.
Meanwhile, make the topping: Bring coconut milk, sugar and salt to a boil in small saucepan.
Whisk in cornstarch and water. Boil for 5 seconds, stirring. Remove from heat and let cool.
Serve rice pudding in clear glasses or bowls with topping spooned over top.
Note: Black rice can be found at Asian markets, including Tai Nam Food Market, 4925 N. Broadway, Viet Hoa Plaza, 1051 W. Argyle, and Joong Boo Market, 3333 N. Kimball, and some Whole Foods stores.
Pandan leaves often are sold frozen and can be found at Asian markets, including Tai Nam Food Market, 4925 N. Broadway.
Chef Chao Thapthimkuna,
Union Sushi + Barbeque Bar