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Thai sticky black rice pudding recipe

Thai sticky black rice pudding recipe

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  • Recipes
  • Dish type
  • Dessert
  • Puddings
  • Rice pudding

Black Oriental rice is simmered with water, sugar and coconut milk to make this sticky Thai rice pudding. Serve with slices of fresh mango, if you like.

2 people made this

IngredientsServes: 4

  • 825ml water
  • 175g black rice
  • 3/4 teaspoon salt
  • 250ml coconut milk
  • 100g granulated sugar

MethodPrep:5min ›Cook:1hr20min ›Ready in:1hr25min

  1. Combine water, black rice and salt in a saucepan. Bring to the boil. Reduce heat and cover; simmer for 40 minutes.
  2. Add coconut milk and sugar. Bring back to the boil. Reduce heat and simmer, uncovered, until rice reaches a sticky consistency, about 30 minutes.
  3. Remove from heat and allow mixture to cool. Stir and serve.

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Thai Black Rice Pudding with Coconut Milk

Thai black rice pudding with coconut milk is one of my guilty pleasures. It’s warm, dense, and sweet and rich with the flavor of coconut. The striking Thai black glutinous rice makes it visually stunning, too.

Rice pudding and coconut are both divisive food items, often inviting extreme reactions from supporters as well as loathers. As for me, I love both. And the sticky, sweet, faintly salty Thai black rice pudding you find in Southeast Asian restaurants is even better than the sum of its parts. (San Franciscans can buy a perfect little tub of the stuff at the massive New May Wah mega-market on Clement Street—one of my favorite hangouts.)

This dish calls for glutinous rice, which also goes by the appropriate name of sticky rice.

According to the great digital know-it-all, Wikipedia, legend claims that sticky rice “was used to make the mortar in the construction of the Great Wall of China.

Chemical tests have confirmed that this is true for the city walls of Xian.” (Just thought I’d share.) You can find sticky rice at Asian markets or at grocery stores that have a good international section. You can order it online, too.

Actually, I imagine you could make this Thai black rice pudding with any kind of rice, but it would wind up with a different texture and/or color. And you’ll probably have to adjust the quantity of water given here. If you do experiment with other types of rice, come back and post a comment about the results!

Black Rice Pudding

My black rice pudding has a rich flavor, creamy and slightly nutty. I’m planning to eat a lot more black rice and substitute it for brown rice in many of my savory dishes. I added cinnamon to the recipe but you can substitute with 1/4 teaspoon of both cardamom and ground coriander.

Thai Black Sticky Rice Pudding with Coconut Cream

Matt Taylor-Gross

Black sticky rice, which like wild rice is unhulled, makes a rustic rice pudding loaded with far more flavor and texture than usual. This version from chef Peerasri Montreeprasat at Sugar Club, a Thai grocery and cafe in New York, adds in cubes of nutty taro and is sweetened with palm sugar.

Plan in advance: The sticky rice needs to soak overnight, and the pudding and coconut cream topping are best served chilled. For the richest topping, which should have a notably salty kick to balance the pudding, chill the coconut milk can in the refrigerator ahead of time. That thick layer of coconut cream that sets at the top of the can is what you’re after.

Some Thai cooks, Montreeprasat included, soak the taro for this dessert in lime mineral water to help the root retain its shape and crisp texture even when fully cooked. The extra step makes a slight difference, but one we think you can skip if you take care to not overcook the taro.

Thai Black Sticky Rice Pudding with Coconut Cream

Balinese Black Rice Pudding Recipe

Balinese Black Rice Pudding Recipe is a delicious dessert from bali as the name suggests. The variant of black rice used in this pudding adds to the texture and then combining it with coconut milk, sweetened with palm sugar and flavoured with pandan leaves, is a burst of tropical flavours in your mouth.

Balinese Black Rice Pudding is a wholesome dessert from Indonesia made from black rice cooked in coconut milk. The rice pudding is prepared by using the black glutinous rice which is blended with coconut milk, Pandan leaves(optional), Gula melaka ( Palm Sugar) and is garnished with a dollop of coconut cream and banana slices giving us this drool worthy pudding.

The Black rice pudding is a very good option for all the vegan lovers also. It is a must to soak the black rice for a minimum of 6 hours or over night else they will never get cooked so easily. Pandan leaves are optional and they give a nice flavor to the dish. The banana must be ripened to get a good taste. Since Indonesia is the iconic place for growing rice paddies, the black rice pudding forms a major part of Balinese delicacy.

Serve Balinese Rice pudding as a dessert after a simple Asian meal of Vegetarian Thai Red Curry and steamed rice.

If you looking for more black rice recipes, here are some of our favourites

Favorite Thai Rice Recipes: Rice Milk, Sticky Black Rice Pudding and Bone Broth Kitchari

Mind you, Linda was visiting her family in Thailand, and I was in San Francisco. She clearly knew me and my weakness for rice dishes. That’s how I ended up on a 10-day adventure in Thailand, eating my way through Bangkok and soaking up the sun in the Islands, falling in love with authentic Thai food like never before. I even ended up taking a Pad Thai cooking class!

Here’s my proof, a photo collage of the colorful food I ate in Thailand in 2010:

Rice is not just food in Thailand – it’s part of religion, culture and traditions that date back to 6,000 years ago.

Fun fact: rice is so central to Thai food culture that the most common term for “eat” is “kin kao” (eat rice) and one of the most common greetings is “kin kao laew reu young” (“have you eaten your rice yet?”), which is similar to the American “How are you?” I’m so on board with this. In fact, if I could pick one food to eat for the rest of my life… it very well could be rice.

Growing up in Russia, rice has always been a staple. From milk rice porridge that my grandpa would make for breakfast, to lunch stews, and as a side for dinner. As I’ve been trying out different ways of eating, rice has been a part of my diet on and off.

Recently it made a big return into my life. During a 21-day elimination program I was on, brown rice was an approved and recommended healthy carbohydrate source. I used it as a base for our lunch bowls, dressed up with liquid aminos and tahini, made rice milk, and black rice coconut pudding.

Typical lunch at Breakfast Criminals HQ: steamed brown rice with roasted vegetables, sauerkraut, pumpkin seeds, spices and avocado

I also discovered a whole new breed of rice– Riceberry Rice –a newly developed organic strain of rice that directly helps farmers in Thailand grow their way out of poverty. It tastes SO GOOD!

Here are some of my favorite healthy rice recipes using @eatthairice .

Black Rice Pudding Recipe

Black rice is a whole-grain rice variety is naturally sweet and rich in fiber. It makes delicious rice pudding or side dish that’s reminiscent of Thai mango sticky rice dessert–in fact, you can absolutely serve with fresh mango! I love eating it warm for breakfast or chilled for dessert.


  • 1 cup Thai black glutinous/sticky rice
  • 4 cups filtered water
  • 1 can full-fat coconut milk
  • Optional spices: 1-inch fresh ginger, peeled and chopped finely or grated + 1 teaspoon lemon zest
  • 1/4 teaspoon Pink Himalayan salt


  1. Soak rice in 3 cups filtered water for 10 hours.
  2. Rinse and drain.
  3. Place rice in a pressure cooker (you can use a pot, too) with coconut milk, 1 cup filtered water, salt and optional spices and cook for 25 minutes.
  4. Serve with a drizzle of maple syrup, coconut milk, and dried coconut as a delicious breakfast or satisfying dessert. Can be served warm or chilled. Keep in an airtight container in the fridge for up to 3 days.

Homemade Rice Milk

Ever run out of nut milk? It doesn’t have to put a pause on your latte life. I’ve been exploring alternatives to store-bought non-dairy milks and oh my it’s so easy! Plus, you produce way less waste when you make your own non-dairy bevs.

Here’s how to make your protein-boosted rice milk.


  • ½ cup uncooked Thai jasmine white or brown rice
  • 4 cups filtered water
  • 2 TBSP hemp seeds
  • 2 TBSP maple syrup or 2 dates
  • 1 pinch Pink Himalayan salt


  1. Rinse and cook the rice according to the instructions on the package. I recommend using a pressure cooker. Cool the rice. *Optionally, you can skip the cooking step and soak the rice overnight in 2 cups water, then rinse and follow the same instructions below.
  2. Blend 1 cup rice with 4 cups filtered water, 2 TBSP hemp seeds, a pinch of Himalayan salt until creamy,
  3. Strain the milk using a nut milk bag (this step can be avoided if you don’t care about it separating).
  4. Reblend with maple syrup or dates, if you wish to have it sweetened. You can also flavor your rice milk with cinnamon, cacao powder or turmeric powder to make easy turmeric milk.
  5. Store rice milk in a jar or bottle in the fridge for up to 4 days.

Bone Broth Kitchari Recipe

Kitchari is an ayurvedic dish made with lentils, rice and spices. It is very warming, nourishing, and helps your body detoxify naturally. Kitchari is rich in protein and very filling! When I make a pot of kitchari, I tend to eat it any time of the day – it’s super versatile and can be customized with your favorite vegetables. I make my version with Thai jasmine rice and bone broth for its flavor and gut healing properties.


  • 1.5 cup green mung beans
  • 1 cup Thai Jasmine brown or white rice
  • 4 cups bone broth (I used Brodo) – you can use water or vegetable broth for a vegan version
  • 4 cups assorted vegetables – I love using chopped carrots, sweet potato and spinach. You can also use broccoli, kale, cauliflower and zucchini
  • 3 tablespoons ghee (use coconut oil for a dairy-free version)
  • Spices: you can buy pre-made kitchari spice mix and use 3 tablespoons, or make your own mix using turmeric, cumin seeds, fennel seeds, mustard seeds, black pepper and coriander
  • Optional: 1-inch fresh ginger, chopped
  • 1 teaspoon Himalayan pink sea salt


  1. Soak the beans in water 4 hours to overnight, then rinse.
  2. Heat up a pan, and add ghee.
  3. Add mustard seeds and sauté for a couple of minutes. Add the rest of the spices, except salt.
  4. Add the rice and beans and make sure they’re coated in spices.
  5. If you have a pressure cooker, transfer everything into it, add bone broth, and cook for about 20 minutes (check your pressure cooker instructions).
  6. If you prefer to cook it in a pan or pot, add the broth, bring to a boil, cover, and cook on low for about 45 minutes.
  7. Towards the end, add salt.
  8. Serve topped with ghee and fresh herbs, like cilantro. Enjoy!

What are some of your favorite ways to eat rice? I’d love to hear your ideas and questions in comments below.

A 2010 photo from my yoga retreat experience in Thailand

Thank you for reading and thanks to @eatthairice for sponsoring this post. All opinions are, as always, my own.

Pulut Hitam – Sticky Black Rice Pudding

Desserts made with sticky black rice are a specialty of Southeast Asia. This unpolished, short-grain rice is often labeled as glutinous rice, a reference to its consistency when cooked and not to its gluten content. The color isn’t black either, which becomes obvious when you start to wash it. The grains stain the water a deep wine and turn purplish when cooked.

It wasn’t until I started researching black rice that I discovered its health benefits. The pigment comes from anthocyanins, antioxidants found also in purple vegetables and fruits such as beetroot, blackberries, and mangosteen. Besides fiber, black rice is also rich in iron.

I first tasted sweetened black rice as a filling in a dumpling. However, a more popular black rice dessert, especially in Malaysia and Singapore, is pulut hitam (Malay for black glutinous rice), a mélange of the grain, coconut milk, and palm sugar.

This is not your traditional, mushy rice pudding. Black rice is far more assertive – it has a nutty flavor and retains some bite when cooked as the husks are still intact. This also means it requires more water and takes much longer to cook than its polished white counterpart so a bit of planning is necessary. But once you’re done with that stage, the dish requires very little effort.

The other nice thing about pulut hitam is that it allows you to experiment. You can use virtually any type of sugar. I have used the Indian jaggery and brown sugar with equal success. Pandan leaf (screwpine leaf) is the traditional flavoring ingredient but you can add cardamom pods or vanilla. You can also substitute the coconut milk with pouring or whipped cream, fruit puree, or even custard. The dessert pairs well with many fruits. Try mango or banana slices, or lychee for an exotic twist.

  • 200 g black glutinous rice
  • 200 g palm sugar (gula melaka) or jaggery (unrefined cane sugar), or brown sugar to taste
  • 6-8 cups water
  • Pinch of salt
  • 150 ml coconut milk
  • Two pandan leaves or three cardamom pods, skinned and crushed
  • Coconut cream and fruits to serve

1. Toast the rice in a frying pan or low oven to bring out the aroma. Wash and soak it for a couple of hours.

2. If you’re cooking the rice on an open fire, cover it with water and bring it to the boil. Add the pandan leaves, turn the heat to low and cook, stirring every now and then and adding more water as necessary until the grains are soft. The process may take 1.5-2 hours. Alternatively, you can use a slow cooker or a pressure cooker, if you have one. I usually let the rice cook overnight in a slow cooker. If you’re using a pressure cooker, allow about 15 minutes.

3. Meanwhile, boil 100 ml water and dissolve the palm sugar or jaggery and a pinch of salt until syrupy. Add the crushed cardamom pods, if using.

Making Black Sticky Rice Pudding in a Pressure Cooker

Vietnamese Black Sticky Rice Pudding is thick and glossy with a consistency and texture somewhat like oatmeal. Just cook the sticky rice with water on high pressure for about 15 minutes, then let the pressure release naturally. That’s it. No need to soak the rice in advance.

Each pressure cooker brand and model may differ slightly, so you may need to adjust the cooking time slightly to achieve the desired texture and consistency. If you want the pudding to be thicker, you can change the cooking mode to Sauté to thicken it. If it’s too thick, just add a splash of water to thin it out.

If you are going to enjoy the rice pudding cold, please note that it will continue to thicken when it cools down and when you refrigerate it.

Black sticky rice

This is one of my family's favourite desserts and I think it is everyones favourite really! In Indonesia we use dark palm sugar to add the luscious sweet flavour to the rice, the sweetness is then balanced out with coconut cream drizzled over the top to serve.



Skill level


  • 200 g black glutinous rice
  • 4 cups water
  • 150 g palm sugar
  • 3 tbsp white sugar
  • salt, to taste
  • 200 ml coconut cream

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time overnight

You will need to begin this recipe 1 day ahead.

Rinse the rice and soak overnight in water.

Drain rice and place in a saucepan with 4 cups of water. Bring to the boil and simmer with the lid on for 30 minutes or until the rice is tender. Add the shaved palm sugar, white sugar and salt. Stir thoroughly. Place the lid back on and simmer until all the water is absorbed or evaporated. Approximately another 5 minutes.

Scoop into individual serving dishes. Pour about 2 tablespoons of the coconut cream on the top of the rice in each dish and serve.

Thai Curry with Black Rice

By: Ana / 16 / Autumn , Dinner , Lunch , Vegan , Vegetarian , Winter ,

For some reason, meat eaters have the view that all we eat is kale and bird seed all day. They might be a little disappointed, and impressed at the same time, to learn that we do actually come up with some pretty incredible meals. I think a lot of that comes down to exploring wide varieties of herbs and spices, and constantly thinking outside of the box. I guess that was part of my intention when I created this new recipe, which now features in my diet mostly every week!

Black rice is pretty unique and not often found in mainstream supermarket shelves, rather you’ll likely have to hunt a packet down in an Asian grocer. I think sometimes I get a bit bored of brown or white rice, and it’s always nice to mix up all appearances, taste and nutritional highlights when using black rice.

Unique cancer-fighting compounds called anthocyanins are found exclusively in black rice, along with scores of other powerful antioxidants. The protein count is richer in black rice (than white or brown), as are levels of iron, detoxifying compounds and fiber for optimal digestive health.

One of the best leafy greens you can eat has to be spinach. One cup has off the scale readings of vitamin K when examining your recommended daily intake. Vitamin K plays so many important roles in the body, from circulation to bone health and even in combating types of cancer. Especially in a vegan diet, it’s important to focus on foods that keep bones strong and healthy.

Vitamin K works with calcium and keeps this mission statement in mind, and guess what? Spinach is also a great source of calcium!

You’ll notice the lime, tamari and ginger to be quite the fine combination for your taste buds, one you might like to steal for other dishes! To add a creamy texture, I included pumpkin to really amp up your intake of vitamin A and vitamin C.

Vitamin A has been known to work as an antioxidant within the body, helping to reverse damage caused by a poor diet and other toxins present within the body. Vitamin C is also similar acting as it improves immunity by naturally giving damaged cells a helping hand to restore themselves. You may have heard of vitamin C as the muscle of the immune system.