Sticky Rice Pudding
- 1 cup Thai black rice
- 1 14 fl oz/398 ml can Coconut milk divided
- 1 1/4 cup Water
- 1/2 tsp Ground cardamom
- 1 pinch Salt
- 3-4 tbsp Maple syrup
- 1 tsp Vanilla extract
Cardamom Spiced Oranges
- 2 tbsp Water
- 1 tbsp Maple syrup
- 1 pinch Ground cardamom
- 3 Blood oranges peeled and sliced into ½-inch thick rounds
- Add rice, water, ¾ cup of coconut milk, cardamom, and salt to a medium saucepan. Bring to a boil over medium-high heat. Cover with a lid and turn the heat down to medium-low. Cook, until the liquid is absorbed and rice is cooked through, 30 to 35 minutes. If rice needs more cooking time, add a splash of extra water and continue cooking.
- Stir together water, maple syrup, and a healthy pinch of cardamom into a skillet. Add the oranges and warm gently over low heat, until you see wisps of steam, about 5 minutes.
- Once the rice is cooked, add maple syrup, the remaining coconut milk, and vanilla. Simmer uncovered, stirring frequently, for 5 minutes.
- Spoon the rice into a bowl. Top with orange (and their juices). Drizzle extra coconut milk on top (optional).
- Thai Black Rice: Also sold as "black glutinous rice". If you can't find it, you can substitute it with Forbidden Rice. If you use Forbidden Rice, the pudding will be less sticky and creamy because it's not as glutinous. Despite the name, the rice doesn't have gluten.
- Blood orange substitute: Use naval oranges instead.
- Storage tip: Refrigerate extras. Add a bit of liquid (extra coconut milk or water) to loosen the mixture; reheat in a saucepan over low heat.