Description
Thai Black Sticky Rice Pudding is a luxurious and flavorful dessert made with black glutinous rice simmered slowly until tender and creamy. Enriched with coconut milk and sweetened gently with sugar, this traditional Thai pudding is served warm with an extra drizzle of coconut sauce and topped with optional tropical garnishes like mango slices, toasted sesame seeds, or coconut flakes. It is a comforting, aromatic treat perfect for showcasing the unique texture and flavor of black sticky rice.
Ingredients
Scale
Main Ingredients
- 1 cup black sticky rice (Thai black glutinous rice)
- 3 cups water
- 1/2 cup coconut milk (full-fat)
- 1/4 cup sugar
- 1/4 teaspoon salt
Serving Sauce
- 1/2 cup extra coconut milk
- 1 tablespoon sugar
- Pinch of salt
Optional Toppings
- Mango slices
- Toasted sesame seeds
- Coconut flakes
Instructions
- Rinse the rice: Rinse the black sticky rice thoroughly under cold running water multiple times until the water is mostly clear to remove excess starch and impurities.
- Cook the rice: Place the rinsed rice and 3 cups of water into a medium saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 45 minutes to 1 hour. Stir occasionally to prevent sticking, until the rice is tender and most of the water has been absorbed.
- Add coconut milk and seasonings: Stir in 1/2 cup of full-fat coconut milk, 1/4 cup sugar, and 1/4 teaspoon salt into the cooked rice. Continue simmering on low heat for an additional 5 to 10 minutes until the mixture thickens and becomes creamy.
- Prepare the serving sauce: In a separate small saucepan, gently heat the remaining 1/2 cup coconut milk with 1 tablespoon sugar and a pinch of salt until warm. This sauce enhances the pudding when served.
- Serve with toppings: Spoon the black sticky rice pudding into serving bowls, drizzle the warm coconut sauce over the top, and add optional mango slices, toasted sesame seeds, or coconut flakes as garnish for added flavor and texture.
Notes
- For best results, rinse the rice thoroughly to avoid gooey texture.
- You can soak the rice for 1-2 hours before cooking to reduce cooking time.
- Adjust sweetness by varying the amount of sugar according to taste.
- Use full-fat coconut milk for a richer and creamier pudding.
- This dessert is best served warm but can also be enjoyed at room temperature or chilled.
- Optional toppings add texture and contrasting flavors but are not required.
