Name: Thai Black Sticky Rice Pudding Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Thai
Ingredients: 1 cup black glutinous rice; 5 cups water; 1/2 cup sugar; 1/4 teaspoon salt; 1 can (400ml) coconut milk; 2 tablespoons palm sugar (optional); Mango slices; Coconut flakes

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Introduction

Thai Black Sticky Rice Pudding is a comforting and fragrant dessert that beautifully combines the nutty flavor of black glutinous rice with creamy coconut milk. It’s a traditional treat enjoyed warm and often garnished with fresh mango or coconut flakes for an added tropical touch.

A white bowl filled with a dark purple thick berry mixture as the bottom layer, topped with a dollop of white cream in the center. On the cream, there are two red raspberries and a sprinkle of golden brown chopped nuts. The bowl is on a white marbled surface, with blurred parts of another bowl and golden spoons in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup black glutinous rice
5 cups water
1/2 cup sugar
1/4 teaspoon salt
1 can (400ml) coconut milk
2 tablespoons palm sugar (optional)
Mango slices or coconut flakes for garnish (optional)

Instructions

Step 1: Rinse the black glutinous rice under cold water until the water runs clear to remove excess starch.
Step 2: In a large pot, combine the rinsed rice and 5 cups of water. Bring to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 45 to 60 minutes. Cook until the rice is tender and most of the water has been absorbed, stirring occasionally.
Step 3: Stir in the sugar and salt into the cooked rice. Continue cooking on low heat for about 5 minutes, stirring gently to dissolve the sugar completely.
Step 4: While the rice cooks, heat the coconut milk and palm sugar (if using) in a small saucepan over low heat, stirring occasionally until the mixture is warm and smooth. Do not boil.
Step 5: To serve, scoop the black sticky rice pudding into bowls and drizzle generously with the warm coconut milk mixture. Garnish with mango slices or coconut flakes if desired.

Tips & Variations

Soak the black glutinous rice for 1–2 hours before cooking to reduce cooking time and improve texture.
Use palm sugar for a more authentic flavor, but brown sugar can be substituted if unavailable.
Add a pinch of pandan leaf while cooking for a subtle floral aroma.
Try serving the pudding chilled for a refreshing variation during hot weather.

Storage

Store leftover black sticky rice pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk or water to loosen the texture if needed.

How to Serve

A white bowl filled with a dark purple, almost black thick oatmeal base. On top, there are two red raspberries, a layer of white creamy yogurt spread in the center, and sprinkled with golden roasted almond slivers. The bowl sits on a white marbled surface with some almond pieces scattered around. In the blurred background, there is another bowl with similar contents and two golden spoons. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of black glutinous rice?

Regular rice will not give the same sticky texture or distinctive flavor. Black glutinous rice is essential for an authentic pudding with proper consistency.

Is there a vegan way to make this pudding?

This recipe is naturally vegan when using plant-based sweeteners and coconut milk, so it’s perfect for those following a vegan diet.