Thai Black Sticky Rice Pudding
A delightful and visually stunning Thai dessert made with black glutinous rice, palm sugar, and coconut cream.
Ingredients
For the rice pudding
- 1 cup black glutinous rice aka black sticky rice
- 4 tbsp white glutinous rice aka white sticky rice
- 4 cups water for cooking rice
- 2 pieces pandan leaves folded and knotted
- 1 cup palm sugar or brown sugar, grated with box grater
- 1/2 tsp salt
- 1/2 cup coconut cream very highly recommended
- 1/8 tsp salt for coconut cream
- 1/2 cup shaved coconut toasted, optional
- Mango cubes or crushed peanuts for topping, optional
Instructions
Preparation
- Soak both the black and white glutinous rice in a bowl covered with water (5cm/2" above) for 4 hours (up to 12 hours).
- Once soaked, strain the rice and add it to a small pot or large saucepan.
- Add the knotted pandan leaves to the pot.
Cooking
- Add 4 cups of cold water to the pot and bring to boil.
- Turn down the heat to low and let it simmer gently for 30 minutes without a lid, stirring frequently for the last 15 minutes and almost constantly towards the end to prevent sticking.
- Check the consistency; the rice should be soft and fully cooked, with a creamy sauce and reduced water.
- Stir in the sugar and salt until dissolved (about 20 seconds).
Serving
- Spoon the pudding into bowls ensuring it oozes slowly, not runny or too thick.
- If too thick, add a bit of water and stir to adjust.
- Mix the coconut cream with salt and drizzle over the rice pudding. Top with toasted coconut and mango if desired. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or coconut cream to restore creaminess. Adjust sugar to taste – palm sugar adds a unique flavor, but brown sugar works too. Consider adding pandan extract or vanilla for extra flavor during cooking.