Description
This Thai Black Sticky Rice Pudding is a rich and flavorful dessert that features tender black glutinous rice simmered in coconut milk and sweetened with sugar. Served with a warm coconut sauce and optional toppings like mango slices and toasted sesame seeds, this pudding offers a luxurious tropical treat perfect for any occasion.
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 tsp salt
For Serving Sauce
- 1/2 cup extra coconut milk
- 1 tbsp sugar
- Pinch of salt
Optional Toppings
- Mango slices
- Toasted sesame seeds
- Coconut flakes
Instructions
- Rinse the Rice: Rinse the black sticky rice under cold running water several times until the water runs mostly clear to remove excess starch and impurities.
- Cook the Rice: Combine the rinsed rice and 3 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for about 45 minutes to 1 hour, stirring occasionally, until the rice is tender and the water is absorbed.
- Add Coconut Milk and Sweeten: Stir in 1/2 cup of coconut milk, 1/4 cup of sugar, and 1/4 teaspoon of salt into the cooked rice. Continue to simmer for another 5 to 10 minutes until the mixture thickens to a creamy consistency.
- Prepare the Serving Sauce: In a separate small saucepan, heat the additional 1/2 cup of coconut milk with 1 tablespoon of sugar and a pinch of salt until warm to create a sweet coconut sauce for topping.
- Assemble and Serve: Spoon the black sticky rice pudding into serving bowls, drizzle generously with the warm coconut sauce, and garnish with optional toppings such as mango slices, toasted sesame seeds, or coconut flakes for added texture and flavor.
Notes
- Rinsing the rice well prevents it from becoming too sticky and gummy.
- Simmer gently and stir occasionally to prevent the rice from sticking to the pan.
- Full-fat coconut milk gives the pudding a richer and creamier texture, but you can use light coconut milk for a lighter version.
- Optional toppings add a nice contrast in flavor and texture; fresh mango is traditional and highly recommended.
- Leftover pudding can be refrigerated for up to 3 days and warmed before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Stovetop
- Cuisine: Thai
