There is also green sticky rice, colored and perfumed by pandan extract, and blue sticky rice, stained with largely flavorless pea flowers. Black sticky rice, on the other hand, is just a particular variety of sweet rice; it has a grain-y flavor and a deep purple-black hue when cooked. Like white sticky rice, it must be soaked overnight before cooking, but unlike white sticky rice, it isn’t always steamed. Montreeprasat cooks hers the way her mom did, on the stovetop, adding palm sugar and cubes of taro as it cooks. It’s served with salted coconut cream, which provides a beautiful contrast to the rice in both look and flavor.