black rice pudding, salted coconut milk + sesame brittle

i had one of the most amazing desserts at kin khao in san francisco.  so amazing i had to make my own version.  at kin khao, the black rice is served in a large bowl along with 3 tasty toppings on the side 1) salty coconut milk 2) sesame brittle + puffed rice and 3) palm sugar caramel.  extra bowls are handed to the guests so they can make their own bowl was heavy on the coconut milk because salted coconut milk is so delicious!  especially contrasted with the sweet toppings and rice.  growing up, my dad would make a white sweet rice version with salted coconut milk and crushed peanuts so i took what i learned from him to make this.

black rice pudding, salted coconut milk + sesame brittle

for the pudding

1 c black rice

3 3/4 - 4 c water

4 - 5 T sugar

for the salted coconut milk

1, 15 oz can full fat coconut milk

1 T cornstarch + 1 T water

3/4 t. kosher salt

for the sesame brittle

3/4 c sugar

1/4 c raw honey (i used It's All About Bees a local honey producer)

pinch of salt

pinch of nutmeg

1 T water 

1 c raw sesame seeds

1 t vanilla extract

2 t salted butter

1/4 t baking soda


<3 vuu


1) bring 1 cup of black rice and 1 1/2 cups of water to a boil.  once a boil is reached, bring the pot to a simmer and let simmer like this for 30-40 mins.  keep an eye on the water level in the pot and continue adding water 1 cup at a time as the water is absorbed until all 4 cups is added.  after adding each cup of water, simmer for another 15 or so minutes.  The rice should be fully cooked, still have a slight bite and the grains will be split and broken.  The starches will begin to thicken the water around the grains as the rice splits open and breaks down (this is what you are looking for).

2) in the meantime, bring the coconut milk + salt to a boil and mix the cornstarch and water together to make a slurry.  Add about 3/4 of the slurry to the heated coconut milk and cook until thickened.  If the coconut milk coats the back of the spoon nicely it's thick enough, if not add the rest of the slurry.  Some coconut milk brands are very thick and some are thin, so use your judgement on the slurry (if it gets too thick you can always add water back!)

3) for the brittle, put the sugar, honey, salt, nutmeg and water in a small saucepan.  heat until a smooth mixture is formed and stir in the sesame seeds.  cook for about 10 mins, stirring occasionally.  pour onto a silpat lined sheet tray and bake for 10 mins at 350 F.  Remove from oven and let cool.  Break into pieces and crush in a ziploc using the bottom of a pan.



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