Black Sticky Rice with Pomegranate + Passionfruit {street food monday}
Delicious Thai Black Sticky Rice Pudding, with an unconventional topping of pomegranate and passionfruit.
Serves: 4
For the rice:
  • 4oz (100g) black sticky rice
  • 2 cups (500ml) water
  • pinch of salt
  • 1 x 14oz (400ml) can coconut cream
  • 2 tbsp brown or palm sugar
To serve:
  • 1 pomegranate, seeds removed
  • 2 passionfruits
  1. Place the rice, water and salt into a medium saucepan and bring to the boil. Turn the heat down to low and simmer for 30-45 minutes, or until the rice is cooked through but still chewy. If need be, add a splash more water.
  2. Once the rice is cooked through, shake the can of coconut cream well, and add about ¾ of the can to the rice. Add the sugar as well, and then bring back to the boil.
  3. Cook the rice for a further 20-30 minutes, or until the liquid is reduced, and the rice is sticky and thick.
  4. Leave the rice to cool to room temperature.
  5. To serve, divide the rice between four bowls or plates, scatter over plenty of pomegranate seeds, drizzle over the remaining coconut cream, and serve each plate with half a passionfruit.
Recipe by The Sugar Hit at