Thai Black Sticky Rice & Sweet Coconut Milk, "Khao
Neeo Dahm"

6  ounces		cooked black sticky rice
1-1/2  cups		water
1  teaspoon		tapioca starch
2  tablespoons		sugar
1/2  teaspoon		salt
2  tablespoons		coconut milk
1  teaspoon		sesame seeds, toasted (optional)

Tip: Click on the ingredient links to learn the nutritional information for all the Thai Black Sticky Rice & Sweet Coconut Milk, "Khao Neeo Dahm" ingredients. The serving size for any ingredient in Thai Black Sticky Rice & Sweet Coconut Milk, "Khao Neeo Dahm" may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Prepare the black sticky rice according to package instructions. Place 1.5 cups cooked black sticky rice in a saucepan and add 1.5 cups water. Bring to a boil and cook for 12 minutes (or a bit more if you want the rice to be extra-soft). While the rice is cooking, in a separate bowl mix the tapioca starch with a small amount of water and stir to make a paste. Also open the can of coconut milk and mix it well with a spoon. After the rice has cooked 12 minutes, add the tapioca. Stir well and remove from heat. Add sugar and continue to stir. Spoon the rice into two or three serving bowls (try to use somewhat flat bowls rather than deep ones). Spoon a thin layer of coconut milk over the rice, just enough to cover it, and garnish with a sprinkle of toasted sesame seeds and a sprig of fresh mint. Serve nice and hot, and let the person eating it mix together the rice and coconut milk. Enjoy--this is one very delicious dessert!