Khao Neeo See Dam — Thailand
Editor's note: The recipe and introductory text below are excerpted from Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid and are part of our story on Lunar New Year.
Since black rice is a big favorite of Tashi's, over time we've developed a quick version of black rice pudding, aromatic, sweet, and satisfying. You can prepare it and have it in bowls for impatient rice pudding fans in under an hour, with no presoaking of the rice. Serve it for dessert or as a snack, or even for breakfast. The rice is moist, almost soupy, when first made, but if it's left to stand in a cool place, it firms up into a pudding-cake texture and can be eaten in slices (see Note below). Eat it on its own or topped with sesame seeds, coriander leaves, or fried shallots, or a combination.
· Dry-roast sesame seeds in a heavy skillet over medium-high heat, stirring continuously until they are golden. Lower the heat and continue to stir until they are golden brown. Transfer to a bowl and stir several times as the seeds cool to allow steam to escape. · Fried shallots can be purchased in Asian markets, or you can make them: Heat 1/4 cup peanut oil in a wok or skillet and toss minced shallots in the oil until they begin to change color, about 15 to 20 seconds. Remove from heat, let stand until oil cools, scoop out shallots, and drain on paper towels. Reserve the shallot oil for another use.
