This is just about the most delicious thing I have ever made in my humble kitchen. This Thai cooking kick has got me totally obsessed, and this is the payoff. It'll be a bit single-issue around here until the novelty has worn off.
Black sticky rice with egg custard!
Surprisingly, the black rice was available at the local IGA! check it out.
250 g Black sticky rice (occasionally called black glutinous rice) soaked in water overnight.
100ml coconut milk
50 ml water
2 tablesp palm sugar (but brown sugar will do - just remember it has a stronger caramel taste, so use less) or coconut sugar if you can get it.
And for the egg custard:
75ml coconut milk
5 large eggs
250 gr coconut or palm sugar (less brown)
1 teasp vanilla essence
FIll a steamer pan/wok with water, place a steamer over it and bring to the boil. (Or improvise with a collander over a stock pot - just so long as there is a gap between the water and the steamer)
While that's happening, make the custard by mixing all the ingredients together and straining into a bowl that will fit into the steamer. Simmer it covered in the steamer for 10-15 min until the custard is set around the edges, then take it out and let it continue to cook itself in its own heat for 30 min.
Drain the rice and spread it out on a couple of layers of muslin in the steamer and steam for 30 - 35 min until the rice swells to glistening tenderness. Mix the coconut milk, palm sugar and vanilla in a saucepan over low heat until the sugar is dissolved, and when the rice is done, mix it with this mixture and let it stand for about 10 min.
By this time the custard is set all the way through, and can be spooned onto its waiting bed of sweetened rice.