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Sweet black rice

Frankly speaking, from our European point of view, desserts are not the strongest place in many Asian cuisines. And who needs them there, when so many goodies all year round hang right above your head or grow under your feet. Nevertheless, Thais prepare sweet dishes – but they eat, as a rule, not for dessert, but for breakfast.

INGREDIENTS
180 g of black glutinous rice
180 g of white glutinous rice
360 g coconut milk
60 g brown muscovado sugar
fresh fruit to taste (peaches, mangoes, kiwi) for serving
STEP-BY-STEP COOKING RECIPE
Step 1
In a large bowl, mix black and white rice, pour plenty of cold water and leave for 12 hours. Then fold the rice on a sieve, shake vigorously.
Step 2
Put the rice in a heat-resistant sieve, covered with a linen napkin, put in a water bath in a saucepan, about 1/2 filled with boiling water, and cook on a large fire without a lid for 35 minutes. After 15 minutes rice should be mixed.
Step 3
Pour coconut milk into a saucepan, add sugar and cook over very low heat, stirring occasionally, 25 minutes. Remove from heat, Pour rice into the resulting coconut syrup, mix and let it brew at room temperature for 30 minutes. up to 3 hours
Step 4
Serve rice with fruit sliced ​​in thin slices.

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