Thai Black Sweet Rice with Kabocha Cream

This recipe combines two popular Thai desserts into one.  Traditionally, white sweet rice is served with fresh mango.  Here I use black sweet rice, which is a whole grain.  The creamy Kabocha squash topping is usually served as a standalone dessert.I’ve used it to top the chewy black sticky rice.

1 cup black sweet rice (the rice is not actually sweet, but it has a stickier consistency than regular rice)
One ½” piece ginger, sliced
1 disk palm sugar, or more to taste, cut into slivers with a sharp knife
2 cups water
2 cups light coconut milk, divided
1 cup Kabocha squash, peel and seeds removed, and cut into ½” pieces
pinch of Kosher salt
fresh mint, for garnish

Soak black sweet rice in water overnight,covering the rice with 2” of water. The water will have a purplish color.  Rinse thoroughly and drain, removing any small stones. 

Place rice in a saucepan with ginger slices,½ the palm sugar, and water.  Bring to a boil, lower heat to a simmer, and cook, covered for 30 minutes.  Turn heat off, and let sit 10 minutes longer.  Stir in ½ cup of the coconut milk.

Meanwhile, heat 1 ½ cups coconut milk, remaining palm sugar, and salt in a small saucepan on medium heat. Add Kabocha squash and cook on medium-low for 8-10 minutes, until just tender.

To serve, spoon rice into serving dish.  Spoon some creamy Kabocha squash and coconut sauce on top.  Garnish with fresh mint.

This printer-friendly recipe can be found on Jeanette's Healthy Living.