This simple dessert is a street cart favorite in Thailand, and it pairs wonderfully with a dollop of decadent coconut cream with just the right amount of salt to balance the sweetness. A sprinkle of toasted sesame seeds adds crunch and nutty flavor, while mango, pineapple or banana work well as delicious fruit toppings.
Prep time: 5 min
Cook time: 90 min
Total time: 95 min
Makes 4 to 6 servings
Refrigerate 2 (15-ounce) cans of coconut milk overnight, undisturbed. Open cans from bottom, and drain out coconut water, reserving for another use. Scoop out thick cream, and refrigerate until ready to use.
Bring Purple Sticky Rice and water to boil in large saucepan. Reduce heat to medium, cover and cook for 30 minutes. Without removing lid, remove pan from heat, and let sit, covered, 30 to 45 minutes, until rice has absorbed all water in pan.
While rice is still warm, add sugar to taste, stirring to dissolve.
Stir salt into coconut cream.
Serve pudding warm, topped with dollop of cold salted coconut cream, sesame seeds and fresh fruit.