Name: Thai Black Sticky Rice Pudding: A Luxurious and Flavorful Dessert
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Thai
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; 1/2 cup extra coconut milk for serving; 1 tbsp sugar (for serving coconut milk); Pinch of salt (for serving coconut milk); Optional toppings: mango slices, toasted sesame seeds, coconut flakes

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Why You’ll Love This Recipe

Thai Black Sticky Rice Pudding is a simple but decadent dessert that offers numerous reasons to fall in love with it:

Rich and Creamy – The combination of black sticky rice and coconut milk creates a creamy, indulgent texture that’s hard to resist.
Naturally Sweetened – This dessert is sweetened with a modest amount of sugar, allowing the natural flavors of the rice and coconut to shine through.
Easy to Make – Despite its luxurious taste, this pudding is surprisingly simple to prepare with just a few ingredients and basic cooking steps.
Versatile Toppings – While the pudding is delicious on its own, adding toppings like mango, toasted sesame seeds, or coconut flakes gives it an extra flair and texture.
Cultural Flavor – This dessert carries the traditional flavors of Thai and Southeast Asian cuisine, offering a glimpse into the region’s culinary heritage.
Comforting and Satisfying – The warm, creamy pudding makes for the perfect comfort food, especially on cooler evenings or as a satisfying finish to a meal.

If you’re looking for a dessert that’s rich, comforting, and full of unique flavors, Thai Black Sticky Rice Pudding is a must-try!

Ingredients

To prepare Thai Black Sticky Rice Pudding, you will need the following 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
1/2 cup extra coconut milk for serving
1 tbsp sugar (for serving coconut milk)
Pinch of salt (for serving coconut milk)
Optional toppings: mango slices, toasted sesame seeds, coconut flakes

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Follow these simple steps to make your Thai Black Sticky Rice Pudding:

Rinse the Rice: Rinse the black sticky rice under cold running water several times until the water runs mostly clear.
Cook the Rice: Combine the rinsed rice and 3 cups of water in a medium saucepan. Bring to a boil over high heat. Once boiling, 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 Sugar: Stir in the 1/2 cup of coconut milk, 1/4 cup of sugar, and 1/4 teaspoon of salt. Continue to simmer for another 5–10 minutes, until the mixture thickens.
Prepare Coconut 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. This will be your serving sauce.
Serve: Spoon the sticky rice into serving bowls, drizzle with the warm coconut sauce, and top with optional mango slices, toasted sesame seeds, or coconut flakes.

Servings and Timing

Preparation Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings

Variations

Tropical Twist: Add slices of fresh fruit like banana or pineapple to the pudding for a tropical flavor boost.
Nutty Flavor: Sprinkle chopped roasted peanuts or cashews on top for a crunchy contrast to the soft rice.
Vegan Option: This dessert is already plant-based, but for an even richer version, use full-fat coconut cream instead of coconut milk.

Storage/Reheating

Storage: Store any leftover pudding in an airtight container in the refrigerator for up to 2-3 days.
Reheating: Reheat in the microwave or on the stove, adding a splash of coconut milk or water to loosen the texture if needed.

FAQs

1. Can I use regular rice instead of black sticky rice?

For the best results, it’s recommended to use black sticky rice as it gives the dish its distinctive chewy texture and deep purple color.

2. Can I make this pudding in advance?

Yes, you can prepare the pudding ahead of time and store it in the fridge. Simply reheat and serve with fresh coconut milk and toppings when ready to enjoy.

3. Can I use light coconut milk?

Light coconut milk can be used, but the pudding may not be as rich or creamy as when made with full-fat coconut milk.

4. Can I add more sugar if I prefer a sweeter dessert?

Absolutely! You can adjust the amount of sugar to suit your taste preferences, especially if you enjoy a sweeter dish.

5. Can I freeze the pudding?

Freezing is not recommended, as the texture may change once thawed. It’s best to store it in the fridge and consume within a few days.

6. Is this dessert gluten-free?

Yes, Thai Black Sticky Rice Pudding is naturally gluten-free, making it a great dessert option for those with gluten sensitivities.

7. Can I use a different type of rice?

While black sticky rice is traditional for this dish, you can experiment with other types of glutinous rice. However, the texture and flavor may differ.

8. How can I make the coconut sauce richer?

To make the coconut sauce richer, use coconut cream instead of coconut milk for a thicker, more luxurious texture.

9. Is it possible to use canned coconut milk for this recipe?

Yes, canned coconut milk works perfectly for both the pudding and the coconut sauce.

10. Can I serve this pudding cold?

While this dessert is traditionally served warm, you can also enjoy it chilled if you prefer a cooler dessert.

Conclusion

Thai Black Sticky Rice Pudding is a beautifully simple dessert that combines rich, nutty flavors with creamy coconut milk, creating a comforting dish that is both satisfying and unique. Whether you’re new to Thai cuisine or a fan of Southeast Asian sweets, this pudding offers a delightful balance of textures and flavors that will make it a go-to dessert in your culinary repertoire. Serve it warm with coconut sauce and a variety of toppings for an unforgettable treat!