See Also: Coconut-Ginger Thai Black Rice Pudding(recipes)
Coconut Ginger Rice(recipes)
Coconut Rice Pudding(recipes)
Curried Shrimp with Coconut Ginger Rice(recipes)
Lemongrass and Coconut Rice Pudding(recipes)
Grilled Ginger Chicken with Pineapple and Coconut Rice(recipes)
Coconut rice pudding with exotic fruits(recipes)
Coconut rice pudding with mango, orange and lime(recipes)
Thai Coconut Iced Tea(recipes)
Thai Wild Ginger(tourism)

mussurana (iou) and Coconut-Ginger Thai Black Rice Pudding (recipes)


mussurana (iou)



mussurana noun. E20.

A non-venomous tropical American colubrid snake, Clelia clelia, usu. black in colour, which feeds on Other snakes, being immune to their venom.

Coconut-Ginger Thai Black Rice Pudding (recipes)


Serves 6-8



1 cup Thai black rice, rinsed

Pinch salt

1 cup unsweetened coconut milk

3 tablespoons finely chopped crystallized ginger

2 tablespoons rum

2 to 4 tablespoons sugar, to taste

Grated orange zest, for garnish



In a heavy, 2-quart saucepan, bring 1 3/4 cups of water to a boil. Add the rice and salt and return to a boil. Cover, reduce the heat, and simmer until the rice is tender, 25 to 30 minutes. It's OK if there is some unabsorbed water.



Stir in the coconut milk, ginger, rum, and sugar to taste. Bring to a boil. Reduce the heat and boil gently, uncovered, stirring occasionally to prevent sticking, until the mixture thickens, 10 to 15 minutes for a soupy pudding, and 15 to 18 minutes for a thicker pudding.



Cool slightly before spooning into individual dessert bowls or martini or Wine glasses. Serve warm, garnished with orange zest