Slow Cooker Kao Niew Dum - Black Sticky Rice Pudding
I like cooking black sticky rice in the slow cooker because I don’t have to worry about soaking the rice overnight. Also, it’s convenient to put this together in the morning and have it ready for dinner. This dessert is a thick rice pudding made of unhulled glutinous rice which is not black at all, but instead a deep dark purple. The rice is sweet, has a slight nutty texture, and topped with a rich coconut milk. You can add a pinch of salt to your coconut milk so that there is a slight contrast of sweet and savory flavors. We often eat this with a side of sliced mango or strawberries.
Yield: 4 to 6
Prep Time: 5 minutes
Cook Time: 8 hours on low in slow cooker
ingredients
1 cup black glutinous rice
¼ teaspoon salt
3 ¼ cups water
1 pandan leaf, knotted (optional)
⅓ cup finely chopped palm sugar, plus more to taste
⅓ cup coconut milk
toasted coconut flakes, for garnish (optional)
roasted sesame seeds, for garnish (optional)
slow cooker method
Spray 4-5 quart slow cooker lightly with cooking spray. If using a larger slow cooker, you will need to double the recipe.
In the slow cooker, add the rice, salt, water, and pandan leaf (if using), and water.
Cover and cook on low for 8 hours.
Take out pandan leaf and stir in palm sugar until melted. Add more sugar to taste, if desired.
Serve warm in small bowls with a spoonful or two of coconut milk on top. Garnish with grated coconut and/or sesame seeds, if using.
tips
Pandan leaves are used as a flavoring in various Southeast Asian cuisines. They are fragrant and have a vanilla-like essence. If you cannot find pandan leaves, you can use ½ teaspoon of vanilla extract.
If you prefer, you can also chill the rice pudding in the refrigerator for 1 to 2 hours and serve cold.
If you cannot find palm sugar, use 3 tablespoons brown sugar instead.