Thai Black Sticky Rice Pudding
Black glutinous rice cooks into a nutty, creamy pudding topped with coconut cream, toasted coconut and mango. Soak the rice before simmering for an even, tender texture.
By Cookin' KitchenUpdated
- Total: 40 minutes
- Servings: 5 servings
Recipe
Thai Black Sticky Rice Pudding
Black glutinous rice cooks into a nutty, creamy pudding topped with coconut cream, toasted coconut and mango. Soak the rice before simmering for an even, tender texture.
Cookin' · https://cookin.club/recipes/thai-black-sticky-rice-pudding
- Prep
- 10 minutes
- Cook
- 30 minutes
- Total
- 40 minutes
- Servings
- 5
Ingredients
For 5 servings
Rice pudding
Toppings
Equipment
- Bowl
- Small pot or large saucepan
- Box grater
Instructions
Prepare and cook the rice
Step 1: Place both rices in a bowl and cover with water to 5 cm (2 inches) above the rice. Soak for 4 hours, or up to 12 hours.
Step 2: Strain the rice and add it to a small pot or large saucepan.
Step 3: Add the knotted pandan leaves.
Step 4: Add 4 cups of cold water and bring to a boil. Turn the heat to low so the rice simmers very gently, with small, slow bubbles. Simmer uncovered for 30 minutes, stirring frequently for the last 15 minutes and almost constantly towards the end so the base does not catch.
Step 5: Check that the rice is soft and fully cooked, the water has reduced, and the sauce is creamy rather than watery. The rice starch thickens the water.
Step 6: Stir in the sugar and salt until dissolved, about 20 seconds.
Step 7: Ladle into bowls. The pudding should ooze slowly, not run or hold its shape in a mound. If it is too thick, add a little water and stir.
Step 8: Mix the coconut cream with the salt and drizzle it over the pudding. Top with toasted coconut and mango, if using. Serve immediately.
Notes
If you don’t have sticky rice, ordinary white rice won’t give this pudding the same result. If pandan leaves aren’t available, use 2 crushed kaffir lime leaves in the cooking water.
To toast the coconut, spread it on a tray and bake at 180°C for 5 to 8 minutes, stirring once, until light golden brown.
About this recipe
Black glutinous rice cooks into a glossy, nutty pudding, finished with coconut cream, toasted coconut and mango. White sticky rice adds creaminess, but is optional.
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