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
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. 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.
