Description
This Thai Black Sticky Rice Pudding is a luxurious and flavorful dessert made with black glutinous rice simmered in coconut milk and sweetened with sugar. Creamy, slightly chewy, and aromatic, it’s traditionally served warm with a drizzle of coconut sauce and optional toppings like mango slices, toasted sesame seeds, and coconut flakes for a delightful tropical treat.
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 Coconut 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. This helps remove excess starch and ensures a cleaner texture.
- 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 Sweeteners: Stir in 1/2 cup coconut milk, 1/4 cup sugar, and 1/4 teaspoon salt into the cooked rice. Continue to simmer gently for another 5 to 10 minutes until the mixture thickens slightly, melding the flavors.
- 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, making a rich sauce to drizzle over the pudding.
- Serve and Garnish: Spoon the sticky rice pudding into serving bowls, drizzle with the warm coconut sauce, and top with optional mango slices, toasted sesame seeds, or coconut flakes for extra texture and tropical flavor.
Notes
- Make sure to rinse the black sticky rice thoroughly to remove excess starch for the best texture.
- The pudding can be served warm or at room temperature depending on preference.
- Substitute sugar with palm sugar for a more authentic Thai flavor.
- Optional toppings can be mixed and matched or omitted based on dietary preferences.
- Leftovers can be refrigerated and gently reheated with a splash of coconut milk before serving.
