Recipe(tried): Khaew Neow Dam Piak (Black Sticky Rice Pudding) - variation

Yeah, this is how we always make this one, except sometimes we also cook the rice a little different...

cook on high until water boils, then cover and cook on low or medium-low (in Denver it takes very low but in SF it takes sometime medium-low) for about 30 minutes, then we turn the heat way up for about 30 seconds until the water just boils again, and then it's done. I don't know why, this is just how my mom does it.

Also, we spoon the coconut milk on the top too, but except we do it with the thick part of the milk (when you open the can, it's all separate at the top) and so also my sister likes to cook it with the sugar before spooning it over the top, but my mom only likes to heat it up with a little of the regular milk back inside of it.

Cool to see this favorite mom's recipe on here!!!

~Timo