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If you have a soft spot for desserts that comfort and captivate with every bite, you are in for a real treat with this Thai Black Sticky Rice Pudding with Coconut and Mango Recipe. This luscious dessert combines the chewy, nutty texture of black sticky rice with the creamy richness of coconut milk and the fresh brightness of ripe mango slices. It’s a celebration of flavors and textures that will transport you straight to a sunny Thai marketplace, all from the comfort of your kitchen. Whether you’re making it for a special occasion or simply to sweeten an ordinary day, this pudding is an absolute showstopper.
Ingredients You’ll Need
This Thai Black Sticky Rice Pudding with Coconut and Mango Recipe calls for surprisingly simple ingredients, each one playing an essential role in bringing the dish to life. From the deep, earthy tones of the black sticky rice to the luscious creaminess of coconut milk and the tropical sweetness of mango, every ingredient contributes a layer of flavor, texture, or vibrant color.
- 1 cup black sticky rice: The star of the dish, providing a chewy texture and rich, nutty flavor unique to Thai desserts.
- 3 cups water: Used to cook the black sticky rice to perfect tenderness.
- 1/2 cup coconut milk (full-fat): Adds creaminess and a natural sweetness integral to the pudding’s silky texture.
- 1/4 cup sugar: Sweetens the pudding gently without overpowering the natural flavors.
- 1/4 tsp salt: Enhances all the flavors and balances the sweetness.
- 1/2 cup extra coconut milk for serving: Creates a warm, luscious sauce to drizzle over the pudding.
- 1 tbsp sugar (for serving coconut milk): Sweetens the coconut sauce perfectly.
- Pinch of salt (for serving coconut milk): Balances the serving sauce, rounding out the flavors.
- Optional toppings – mango slices, toasted sesame seeds, coconut flakes: Add freshness, crunch, and visual appeal to each serving.
How to Make Thai Black Sticky Rice Pudding with Coconut and Mango Recipe
Step 1: Rinse and Prepare the Rice
Start by rinsing the black sticky rice under cold running water several times until the water is nearly clear. This step washes away excess starch, ensuring the pudding has the perfect, non-sticky texture that defines this dessert.
Step 2: Cook the Rice
Place the rinsed rice and 3 cups of water in a medium saucepan. Bring it to a boil over high heat, then reduce to low and let it simmer uncovered for 45 minutes to 1 hour. Stir occasionally to prevent sticking and to help the rice cook evenly. The rice will become tender and absorb the water, developing a rich, almost chewy consistency that is wonderfully satisfying.
Step 3: Add Coconut Milk, Sugar, and Salt
Once the rice is tender, stir in 1/2 cup of full-fat coconut milk, 1/4 cup sugar, and a pinch of salt. Keep the heat low and let the mixture simmer gently for another 5 to 10 minutes. This step allows the pudding to thicken, infusing it with a creamy sweetness and slight salty edge that perfectly balances the flavors.
Step 4: Prepare the Warm Coconut Sauce
While the pudding finishes cooking, warm the remaining 1/2 cup of coconut milk with 1 tablespoon sugar and a pinch of salt in a small saucepan. Heat until the sugar dissolves and the sauce is warm but not boiling. This velvety sauce is what makes this Thai Black Sticky Rice Pudding with Coconut and Mango Recipe truly luxurious when drizzled on top.
Step 5: Assemble and Garnish
Serve the black sticky rice pudding into bowls, generously spoon the warm coconut sauce over each serving, and crown with fresh mango slices, toasted sesame seeds, or coconut flakes. These garnishes add vibrant color, additional texture, and an irresistible tropical aroma that completes the dish beautifully.
How to Serve Thai Black Sticky Rice Pudding with Coconut and Mango Recipe
Garnishes
Fresh, ripe mango slices are a must-have for this recipe, offering a sweet, juicy contrast to the rich pudding. Toasted sesame seeds or coconut flakes provide a wonderful crunch and nutty undertone. Consider adding a sprig of fresh mint or a sprinkle of crushed pistachios for a unique twist.
Side Dishes
This dessert pairs wonderfully with lighter Thai dishes like a crisp papaya salad or tangy green curry. The pudding’s richness provides a perfect balance after spicy mains, making your meal feel complete and thoughtfully rounded.
Creative Ways to Present
For a stunning presentation, layer the pudding in clear glass cups with thin mango slices pressed against the sides. Drizzle the warm coconut sauce artistically just before serving. You can also serve in traditional banana leaves or decorative bowls to enhance the authentic Thai experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover Thai Black Sticky Rice Pudding with Coconut and Mango Recipe in an airtight container in the refrigerator. It will stay fresh for up to 2 days. The pudding’s texture thickens in the fridge, making it even more concentrated and flavorful.
Freezing
While freezing is possible, it’s best to do so with caution. Place the pudding in a freezer-safe container but expect slight changes to texture once thawed; the creamy consistency might loosen. For best results, freeze in individual portions and thaw overnight in the refrigerator.
Reheating
Gently reheat leftover pudding on the stove over low heat or in the microwave in short bursts, stirring frequently. Add a splash of coconut milk or water to restore the pudding’s creamy consistency if it thickens too much during storage.
FAQs
Can I use regular white sticky rice instead of black sticky rice?
Yes, you can substitute white sticky rice, although the flavor and color will differ. Black sticky rice has a distinctive nuttier taste and deep purple-black hue that’s signature to this dish.
Is it necessary to use full-fat coconut milk?
Full-fat coconut milk is recommended because it contributes to the pudding’s rich, creamy texture and authentic flavor. Using light coconut milk may result in a thinner consistency.
Can I make this pudding vegan?
Absolutely! This recipe is naturally vegan as it uses coconut milk instead of dairy and plant-based ingredients throughout.
How ripe should the mango be?
Choose mangoes that are ripe but firm. Overripe mangoes can become mushy and overly sweet, overshadowing the subtle sweetness of the pudding.
Can I prepare parts of this recipe in advance?
You can cook the black sticky rice and refrigerate it, then warm it and add the coconut milk and sugar when ready to serve. Preparing the warm coconut sauce just before serving ensures it’s at the perfect temperature and texture.
Final Thoughts
If you’re ready for a dessert that’s as comforting as it is exotic, you owe it to yourself to try the Thai Black Sticky Rice Pudding with Coconut and Mango Recipe. It’s a beautiful balance of creamy, sweet, and fresh that will impress anyone lucky enough to share a bowl with you. Treat yourself and enjoy every luscious bite of this little taste of Thailand!
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Print
Thai Black Sticky Rice Pudding with Coconut and Mango Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Thai
Description
This Thai Black Sticky Rice Pudding is a luxurious and flavorful dessert made with black glutinous rice simmered to tender perfection, enriched with creamy coconut milk, and sweetened with sugar. Served warm with a drizzle of sweetened coconut sauce and optional toppings like fresh mango slices, toasted sesame seeds, and coconut flakes, this pudding offers a rich, comforting treat rooted in traditional Thai cuisine.
Ingredients
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. This helps remove excess starch and any impurities.
- 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 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, pudding-like consistency.
- Prepare Serving Sauce: In a small separate saucepan, gently heat the additional 1/2 cup of coconut milk with 1 tablespoon of sugar and a pinch of salt until warm, stirring occasionally to dissolve the sugar. This sauce will be drizzled over the pudding when serving.
- 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 added flavor and texture.
Notes
- Use full-fat coconut milk for the richest and creamiest texture.
- Black sticky rice usually takes longer to cook than white glutinous rice, so be patient while simmering.
- Adjust the sweetness of the pudding and sauce to your preference.
- Optional toppings like mango slices add fresh contrast, while toasted sesame seeds provide a nutty crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
