If you like the flavors and textures of black sticky rice pudding — a dessert often served in Thai restaurants — but don’t have the inclination to tackle Su-Mei Yu’s elaborate version, try this. It’s quick to whip up if you’ve already cooked a batch of black rice (also known as “forbidden rice”) for dinner; otherwise, you’ll need to factor in the lengthy soaking (about 1 hour) and cooking time (at least 30 minutes) of the rice.

Steps

1. Divide the rice between four dessert bowls.
2. In a medium saucepan, whisk together the egg, tapioca (presoaked if using pearl tapioca), sugar, salt, coconut milk, and regular milk. Let sit for a few minutes, then cook, stirring frequently, over gradually increasing heat for about 20 minutes, until the heat is on medium and the mixture is simmering slowly. When the mixture has thickened for a few minutes, remove from the heat and pour over the rice in the bowls.
3. Sprinkle with the toasted coconut, if using, and serve.