Thai Black Sticky Rice Pudding Recipe
If you’re looking for a dessert that’s luscious, comforting, and just a little bit exotic, you’ll absolutely fall in love with Thai Black Sticky Rice Pudding. This classic treat from Thailand has a gorgeous, deep purple hue and a uniquely chewy texture, thanks to the special black glutinous rice. Simmered with creamy coconut milk and a hint of vanilla, every spoonful is rich, lightly sweet, and utterly satisfying. Whether you serve it warm or chilled, it’s a dish that feels both decadent and nourishing, making it a delightful finish to any meal.
Ingredients You’ll Need
Making Thai Black Sticky Rice Pudding is surprisingly simple, and each ingredient truly matters! The rice brings color and texture, the coconut milk lends creaminess, and the sugar ties everything together with just the right touch of sweetness.
- Thai black glutinous rice (black sticky rice): This is the star of the show, giving the pudding its signature color, chewy texture, and nutty flavor. Don’t substitute with wild or forbidden rice!
- Water: Essential for cooking the rice to tender, sticky perfection.
- Salt: Just a pinch brightens the flavors and balances the sweetness.
- Coconut milk: Adds rich creaminess and a mellow, tropical aroma that makes the pudding irresistible. Save a little extra for drizzling when serving!
- Sugar (palm sugar or white sugar): Palm sugar gives a lovely caramel depth, but white sugar works well if that’s what you have.
- Vanilla extract (optional): A splash of vanilla adds warmth and complexity, but the pudding is delicious even without it.
- Toasted sesame seeds or mango slices (optional garnish): These finishing touches add crunch and freshness, elevating each bite.
How to Make Thai Black Sticky Rice Pudding
Step 1: Rinse the Rice
Start by rinsing the Thai black glutinous rice thoroughly under cold water. This step is crucial, as it removes excess starch and helps the grains cook evenly. Swirl the rice with your hands and change the water several times until it runs clear. This little bit of prep is the secret to a pudding that’s pleasantly chewy, not gummy.
Step 2: Simmer the Rice
Combine the rinsed rice and 4 cups of water in a medium saucepan. Bring it up to a boil over medium-high heat, then immediately reduce to a gentle simmer. Cover the pot and let the rice cook for 45 to 60 minutes, stirring every now and then. The grains will plump up and the water will turn a dreamy shade of purple as the rice becomes tender and most of the liquid is absorbed. Don’t worry if it looks a little loose at this stage—pudding magic is happening!
Step 3: Add Coconut Milk, Sugar, and Salt
Once the rice is tender and the mixture is thickened, stir in the salt, sugar, and 3/4 cup of coconut milk. This is where Thai Black Sticky Rice Pudding gets its creamy, luscious character. Keep simmering, uncovered, for another 10 to 15 minutes, stirring often. As it cooks, the pudding will come together, becoming glossy and rich.
Step 4: Finish with Vanilla and Rest
If you like, add a splash of vanilla extract for a gentle, floral backnote. Remove the pot from heat and let the pudding sit for 5 to 10 minutes. During this time, it will thicken even more, so don’t worry if it still seems a bit runny right off the stove.
Step 5: Serve and Enjoy
Spoon your Thai Black Sticky Rice Pudding into bowls, drizzle with extra coconut milk, and add your favorite garnishes—think toasted sesame seeds, fresh mango, or even banana slices. Serve warm for a cozy treat, or chill it first for a refreshing dessert.
How to Serve Thai Black Sticky Rice Pudding
Garnishes
The right garnish can really make your Thai Black Sticky Rice Pudding pop! A swirl of extra coconut milk adds creamy contrast, while toasted sesame seeds provide a nutty crunch. For a burst of color and a juicy counterpoint, try topping each bowl with ripe mango or banana slices.
Side Dishes
This pudding shines as a standalone dessert, but if you want to create a Thai-inspired dessert spread, pair it with tropical fruit platters or coconut ice cream. The mildly sweet flavors balance beautifully with fresh pineapple, lychee, or even a scoop of tangy passion fruit sorbet.
Creative Ways to Present
For a show-stopping presentation, layer the pudding in clear glasses with coconut cream and diced mango for a parfait effect. Or, serve it in small espresso cups for an elegant finish to a dinner party. Individual banana leaf cups add an authentic Thai touch and look adorable on a dessert tray!
Make Ahead and Storage
Storing Leftovers
Thai Black Sticky Rice Pudding keeps wonderfully in the fridge for up to four days. Store it in an airtight container, and be sure to let it cool completely before refrigerating. The pudding will thicken as it chills, making it even more decadent the next day.
Freezing
Although this pudding is best enjoyed fresh, you can freeze leftovers for up to a month. Portion it into individual containers, and when you’re ready to indulge, let it thaw in the fridge overnight. Give it a good stir and add a splash of coconut milk to bring back that creamy texture.
Reheating
To reheat, simply transfer the pudding to a saucepan or microwave-safe bowl and warm it gently, adding a bit of coconut milk or water to loosen it up if needed. Stir well and serve warm, just like freshly made. It’s an easy way to enjoy Thai Black Sticky Rice Pudding whenever the craving strikes!
FAQs
Can I use regular white sticky rice instead of black sticky rice?
You’ll get a completely different result! Thai black glutinous rice gives the pudding its unique color, texture, and nutty flavor. White sticky rice will be softer and won’t have the same dramatic look or chewy bite.
Is Thai Black Sticky Rice Pudding gluten-free?
Absolutely! Black glutinous rice contains no gluten, so this pudding is naturally gluten-free—just make sure your other ingredients (like vanilla extract) are certified gluten-free if needed.
Can I make this pudding less sweet?
Definitely. Feel free to adjust the sugar to your taste, or even use a natural sweetener like coconut sugar for a more subtle sweetness. The coconut milk adds richness, so a little sweetness goes a long way.
What’s the best way to serve this pudding for a party?
For gatherings, portion the pudding into small cups or glasses and set up a toppings bar with coconut milk, toasted sesame seeds, and assorted fruits. Your guests will love customizing their own bowls of Thai Black Sticky Rice Pudding!
Can I use canned coconut milk, or should I use fresh?
Canned coconut milk works perfectly for this recipe and is super convenient. If you happen to have access to fresh coconut milk, it’s a wonderful upgrade, but don’t stress—canned is delicious and authentic.
Final Thoughts
I hope you’re as excited as I am to try making Thai Black Sticky Rice Pudding at home! This is one of those desserts that feels like a warm hug in a bowl, with flavors and textures you’ll want to savor again and again. Give it a try, play with the toppings, and share it with someone you love—you might just discover your new favorite sweet treat!
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Thai Black Sticky Rice Pudding Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A luscious and creamy Thai dessert featuring black sticky rice simmered to tender perfection in coconut milk, sweetened lightly with sugar, and optionally flavored with vanilla. This traditional pudding is garnished with toasted sesame seeds or fresh mango slices, making it a delightful vegan and gluten-free treat served warm or chilled.
Ingredients
Main Ingredients
- 1 cup Thai black glutinous rice (black sticky rice)
- 4 cups water
- 1/4 tsp salt
- 3/4 cup coconut milk (plus extra for serving)
- 1/4 cup sugar (palm sugar or white sugar)
- 1/4 tsp vanilla extract (optional)
Garnish (Optional)
- Toasted sesame seeds
- Mango slices
Instructions
- Rinse the Rice: Rinse the black sticky rice thoroughly under cold water until the water runs clear. This removes excess starch and ensures the rice cooks evenly.
- Cook the Rice: In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 45–60 minutes, stirring occasionally, until the rice is tender and the mixture has thickened slightly. Most of the water should be absorbed but the pudding will remain somewhat loose.
- Add Flavorings and Continue Cooking: Stir in the salt, sugar, and coconut milk. Continue to simmer uncovered for another 10–15 minutes, stirring frequently, until the pudding thickens and becomes creamy.
- Finish and Rest: Remove from heat and stir in the vanilla extract if using. Let the pudding sit for 5–10 minutes to thicken further and develop flavor.
- Serve: Spoon the pudding into bowls and drizzle with extra coconut milk. Garnish with toasted sesame seeds or fresh mango slices if desired. Serve warm or chilled according to preference.
Notes
- Use authentic Thai black sticky rice for the best texture and flavor; do not substitute with wild or forbidden rice.
- The pudding will thicken more as it cools, so adjust the consistency with extra coconut milk if needed before serving.
- This dessert can be made ahead and stored in the refrigerator for up to 4 days; reheat gently with a splash of coconut milk for best results.
- To enhance the flavor, try using palm sugar instead of white sugar for a deeper caramel note.
- Prep Time: 5 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 13g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
