Known as purple sticky rice, or black sticky rice, is a very attractive, deep purple color when cooked. It adds unique color and exotic taste to any meal. Typically Thai black sticky rice is served as a dessert, topped with sweet coconut milk. Here is a new recipe we developed after visiting a rice expo in Bangkok sponsored by the King of Thailand: Black and White Sweet Rice Dessert with Fresh Fruit. It can also be eaten any way you'd like: perhaps with mango or coconut ice cream or rambutan in light syrup. We're currently offering a low price for a convenient 5 lb bag of Thai black sticky rice, and you can purchase the essential cookware.

Note that Thai black sticky is a particular variety of sweet rice, and you must not substitute other varieties with this method.

Method: Rinse rice 2-3 times, until water runs clear. Place rinsed rice in a bowl and fill with cool water so the water is approximately 2-3 inches above the rice (see Step 1). Let the rice stand in water for 6-8 hours. Drain the rice, place it in a cheesecloth, wrap it up and put the cheesecloth inside bamboo steaming basket. Put 6-8 cups of water in sticky rice steamer. Then place bamboo steaming basket inside sticky rice steamer (see step 2). Be sure the bottom of the basket does not touch the boiling water. Place a standard 8 inch lid loosely over the top of the basket (see Step 3). Turn on the heat, medium/high, and steam the rice for 45 minutes (or until tender). Enjoy!