If you’re looking to experience the magic of classic Thai desserts at home, Thai Black Sticky Rice Pudding is the recipe you need to try. This deeply hued, coconut-infused treat is beloved for its soft, sticky texture and subtly earthy sweetness, beautifully highlighted by rich coconut milk and a finale of toasty garnishes. Every bite lets you taste a part of Thai tradition—and you’ll love how easy it is to create something so extraordinary from a short list of simple ingredients.
Ingredients You’ll Need
Don’t be fooled by the brevity of this ingredient list—each item matters, and together they create a dessert greater than the sum of its parts. Let’s break down how these staples come together to deliver the flavor, color, and irresistible aroma that make Thai Black Sticky Rice Pudding shine.
- Thai black glutinous rice: The star of the recipe, this rice cooks up purple-black and sticky, giving the pudding its signature luscious texture and dramatic color.
- Water: Acts as the base liquid for cooking the rice, allowing it to swell and soften to just the right sticky consistency.
- Salt: Just a pinch rounds out the sweetness and intensifies the coconut’s creaminess for perfectly balanced flavors.
- Coconut milk: Rich and creamy, coconut milk brings decadence to every spoonful and is a non-negotiable touch in any authentic Thai Black Sticky Rice Pudding.
- Palm sugar or light brown sugar: Palm sugar adds a gentle caramel note, but light brown sugar is a wonderful substitute that melts smoothly into the pudding.
- Vanilla extract: A splash of vanilla enhances all the flavors and rounds out the dessert with a lovely aroma.
- Toasted sesame seeds or shredded coconut (optional): For garnishing—these toppings add crunch and a little toasty flavor that complement the pudding beautifully.
How to Make Thai Black Sticky Rice Pudding
Step 1: Prepare the Black Sticky Rice
Start your journey by rinsing the Thai black glutinous rice thoroughly in a fine-mesh sieve until the water runs clear. This quick wash removes excess starch and prevents the pudding from turning gummy. Place the rinsed rice in a medium saucepan, then add the water and salt—the salt may seem subtle, but don’t leave it out! Bring it all to a boil over medium-high heat.
Step 2: Simmer Until Tender
Once boiling, give the rice a stir, cover the saucepan, and reduce the heat to low. Let the rice simmer gently for 45 to 50 minutes, stirring every now and then, until the grains are tender and much of the liquid has been absorbed. You’re looking for a mixture that’s soft, sticky, and a bit porridge-like—don’t worry if it’s not perfectly thick yet; that comes next!
Step 3: Stir in Coconut Milk, Sugar, and Vanilla
Pour in 1 cup of coconut milk, the palm sugar (or brown sugar), and vanilla extract. Stir everything gently and cook over low heat for another 5 to 10 minutes. As the pudding thickens, your kitchen will fill with the sweet, cozy fragrance of coconut and vanilla. The color should deepen to a gorgeous midnight purple, thanks to the rice.
Step 4: Warm the Remaining Coconut Milk
In a separate small saucepan, gently heat the remaining 1/4 cup coconut milk until it’s just warm—don’t boil it! This final touch adds richness and turns each serving into something special, ready to be drizzled over the top for extra creaminess.
Step 5: Serve and Garnish
Spoon the finished Thai Black Sticky Rice Pudding into bowls. Drizzle with the warmed coconut milk, then sprinkle on toasted sesame seeds or a handful of shredded coconut if you like a bit of crunch. You can serve this pudding warm, at room temperature, or try it chilled for a firmer texture—the choice is yours!
How to Serve Thai Black Sticky Rice Pudding
Garnishes
Presentation is the fun part! Thai Black Sticky Rice Pudding looks stunning with a swirl of creamy coconut milk on top. Finish with a bright scattering of toasted sesame seeds or shredded coconut for a delightful crunch and a pop of contrast against the dark pudding. Even a few slices of fresh mango can bring out the best in this comforting classic.
Side Dishes
If you’re serving a Thai meal, this pudding is the perfect sweet finale. Offer it alongside tropical fruit platters or a scoop of coconut sorbet. Even a cup of light green tea or iced Thai tea enhances the dessert’s sweet-salty harmony.
Creative Ways to Present
For entertaining or special occasions, serve Thai Black Sticky Rice Pudding in small glass cups or jars to show off its dramatic color. You could top each with edible flowers, or layer the pudding with fresh fruit for parfaits. Don’t hesitate to get creative—it’s the perfect dessert canvas!
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully! Store any extra pudding in an airtight container in the refrigerator for up to 3 days. The flavors meld and deepen, making the pudding even more irresistible with time.
Freezing
Thai Black Sticky Rice Pudding can be frozen if you want to enjoy it at a later date. Let the pudding cool to room temperature, then portion it into freezer-safe containers. It’ll keep well for up to 2 months. Thaw in the fridge overnight when you’re ready for another bowl.
Reheating
To reheat, simply spoon the pudding into a small saucepan and warm gently over low heat, stirring in a splash of coconut milk or water if needed to loosen it up. Alternatively, pop a serving in the microwave on medium power, stirring halfway through to distribute the heat evenly.
FAQs
Can I use regular white sticky rice instead of black sticky rice?
You can, but you’ll lose the beautiful color and the nuttier, earthier flavor of Thai Black Sticky Rice Pudding. The texture will remain delicious, but the end result won’t be quite as special.
Is this dessert vegan and gluten-free?
Absolutely! Thai Black Sticky Rice Pudding is naturally vegan and gluten-free since it’s based on rice, coconut milk, and plant-based sweetener.
Can I sweeten the pudding with something other than palm or brown sugar?
You can try coconut sugar or even maple syrup for a slightly different flavor profile, but keep in mind that liquid sweeteners may result in a looser texture.
What if I don’t have pandan leaves?
No worries! Pandan adds a lovely aroma, but this dessert is still wonderful without it. You can add an extra dash of vanilla extract if you want a bit more fragrance.
How do I prevent the pudding from sticking to the pan?
Stirring the rice occasionally during cooking helps prevent any sticking or scorching. Just keep an eye on the simmer, and don’t hesitate to add a splash of extra water if the pudding looks too thick before it’s fully cooked.
Final Thoughts
If you’re ready to surprise your friends or family with a show-stopping, deeply comforting dessert, give Thai Black Sticky Rice Pudding a try. Its vibrant color, creamy coconut richness, and satisfying chew will win over anyone with a sweet tooth. It’s easy, it’s homey, and it’s a little bowlful of Thailand you’ll want to make again and again!
Print
Thai Black Sticky Rice Pudding Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan, Gluten-Free
Description
Indulge in the rich and creamy flavors of this traditional Thai dessert with a modern twist. Thai Black Sticky Rice Pudding is a delightful sweet treat that combines the nuttiness of black glutinous rice with the sweetness of coconut milk and palm sugar.
Ingredients
Main Ingredients:
- 1 cup Thai black glutinous rice, rinsed well
- 4 cups water
- 1/4 teaspoon salt
- 1 1/4 cups coconut milk, divided
- 1/2 cup palm sugar or light brown sugar
- 1 teaspoon vanilla extract
Garnish:
- toasted sesame seeds or shredded coconut for garnish (optional)
Instructions
- Cook the Rice: In a medium saucepan, combine the rinsed black sticky rice, water, and salt. Bring to a boil, then simmer for 45–50 minutes until tender.
- Make the Pudding: Stir in 1 cup coconut milk, palm sugar, and vanilla. Cook for 5–10 minutes until creamy.
- Prepare the Garnish: Warm the remaining coconut milk. Serve the pudding in bowls, drizzle with coconut milk, and sprinkle with sesame seeds or shredded coconut.
Notes
- For extra aroma, add 1–2 pandan leaves while cooking the rice.
- This pudding can be served chilled, though it may thicken slightly.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 17 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 9 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
