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Black Sticky Rice Pudding (Xoi Nep Than Dua)

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  • 1 ½  cups black sticky rice
  • 3 cups water
  • ½  cup unsweetened coconut milk
  • 1/3 cup sugar
  • ½ teaspoon salt

Put the rice in a medium bowl, add water to cover the rice by at least 2 inches, and soak for at least 3 hours and up to 12 hours.
Drain the rice well and transfer to a medium saucepan. Add the 3 cups of water, stir well, and bring to a boiling over medium high heat. Reduce the heat to maintain a very gentle boil, and let the rice cook for 30 minutes, stirring well now and then. Meanwhile, combine the coconut milk, sugar, and salt in a small saucepan and bring to a gentle boil. Stir well to dissolve the sugar and salt, and set aside.
When the rice has cooked for 30 minutes, reduce the heat to low and cook until shiny, tender, plump, and a gorgeous purple hue, about 10 minutes. It will still have the pleasingly rustic texture of brown rice, rather than that of polished white rice.
Remove the rice from the heat, mix in the warm coconut sauce, and stir well. Transfer the pudding to a serving bowl and serve hot, warm, or at room temperature. Or cover and refrigerate the cooled pudding for up to 3 days, reheating gently just before serving time.

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