Bubur Injin - Sticky Rice with Coconut Milk Recipe

This recipe version was created for a wonderful breakfast to replace the toast and jam.

Ingredients:

1 cup black glutinous rice

1 cinnamon stick

star anise

1/2 teaspoon sea salt

1/4 cup sugar/honey/maple syrup - optional

For serving/eating/topping: 

coconut cream

maple syrup or honey

fruit in season - mango is classic- dates, berries, bananas, peaches etc

cashews

Directions:

1A. Soak the rice for 4 hours in water covered

or

1B. rinse the rice and put in your rice cooker

2. Add star anise and a cinnamon stick

3. Cook on low heat for 4 hours, stirring every hour, in the last hour add water if needed and stir more often to keep from sticking.

4. Add salt

5. Add about 1/4 cup sugar/honey/maple syrup if so desired and stir in

6. Remove spices and store in the refrigerator overnight covered.

To serve:

Scoop what you want into a bowl and heat if you want to a warm temperature or enjoy it cold

Top with coconut cream and:

Add the fruit that is in season. Mango is classic, dates, berries, bananas, peaches etc.

Try adding cashews

Top with maple syrup or honey.

What we call "Thai rice pudding with coconut milk and mango" is actually Khao Niew Mamuang (ข้าวเหนียวมะม่วง) — "khao niew" meaning sticky/glutinous rice and "mamuang" meaning mango.