Recipe - Thai Coconut Rice Pudding (Taco Saku)

One half cup Longgrain rice
2 cup Water
1 One half cup Water
One half cup Small tapioca pearls
One fourth cup Plus
1 tablespoon Granulated sugar
1 One fourth teaspoon Salt
2 One half tablespoon Granulated sugar
2 cup Thick coconut milk (more if
needed)

From: Sandal@aol.com (Sandi in Arkansas)

Date: 29 Apr 1995 16:10:57 0600
1. Soak the rice in the water overnight.

2. Bring 1 One half cups water to a boil. Put the tapioca pearls in a sieve and
rinse them very quickly under running water. Add them to the boiling water
and stir until they become translucent. Add the sugar to the tapioca and
water and stir until the sugar dussolves.

3. Remove the mixture from the heat and pour it into small custard cups or
an 8 x 8 x 2inch baking pan. Traditionally, the custard is poured into
banana leaves that have been formed into the shape of a cup.

4. Wash the soaked rice in 2 or 3 changes of water until the water runs
clear, and drain it well. Grind the uncooked rice with the salt, sugar, and
1 cup of the coconut milk until it is pureed.

5. Put the ground rice mixture into a pan with the remaining coconut milk.
Cook over medium heat until it thickens slightly. Reduce the heat to low
and cook for 10 to 15 minutes more, until it is very thick but still
pourable. If the mixture begins to dry out or gets too thick to pour, add
more coconut milk as needed.

6. Remove the pan from the heat and pour the mixture evenly over the layer
of tapioca pudding.

7. Serve at room temperature. Makes 16 pieces.

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