Black sticky rice with coconut milk is an easy-to-make sweet, nutty dessert or snack, delicious with fruit and crispy coconut.
What is black sticky rice?
Many of the black rice pudding recipes I’ve come across online are runny and served in a bowl, like the Indonesian dessert Bubur ketan hitam, which you can most definitely create with this recipe by adding a little extra water.
However, when I think of rice as a dessert, I think of Thailand—to mango sticky rice.
Therefore, I’ve made my black rice pudding relatively dry so that it can be moulded with a spoon and served on a plate alongside fresh, grilled or caramelised fruit—think fresh mango for a black sticky rice mango, grilled peaches or caramelised banana.
Have I whet your appetite yet?
What is black rice?
Black rice is whole grain rice that is black and has a black-purple colour when cooked.
It has a mild, nutty taste similar to brown rice, and you can use it the same way you would brown rice: in salads, grain bowls or alongside curries. Like brown rice, it is also high in fibre.
Why is black rice black?
The black-purple colour of black rice is due to the anthocyanins in the outermost layer—the bran hull.
Anthocyanins are water-soluble pigments in plants that give a red, purple, blue or black colour. They have potent antioxidant properties that can help reduce free-radical damage and inflammation in the body.
However, the potential to swerve illness is no reason to eat black sticky rice. Eat it because it is delicious and filling; that is all the reason I need!
And hey, if you can only access white glutenous rice, you could make it with that, although the cooking time will be substantially less.
No lifestyle program, superfood, supplement or exercise regime can guarantee optimal health or even the prevention of disease and illness.
— Tansy Boggon, Joyful Eating: How to Break Free of Diets and Make Peace with Your Body.
Joyful Eating: How to Break Free of Diets and Make Peace with Your Body
“… practical tools to help people release their sabotaging thoughts, enabling them to eat more intuitively and find joy in the moment.”
— Michelle Stanton, author of The Timeless World.
How does black rice taste?
Black rice is moderately sweeter and chewier than brown rice, thus making it ideal for sticky rice pudding.
Is black rice sticky?
There are different varieties of black rice; some are glutinous (sticky), and some are not.
Glutinous rice is used for many desserts throughout Asia. Glutinous means that it is glue-like or sticky, not that it contains gluten. Rice is naturally gluten-free.
Unfortunately, glutinous black rice is harder to come by in supermarkets. This recipe uses standard black rice, which you can find in most supermarkets. It is less sticky but holds together well with the coconut milk.
If you can access glutinous black rice, you can use that for this recipe. No worries.
What you’ll need to make this black sticky rice dessert
To prepare your black sticky rice, you will require:
- Black rice: the recipe will work for both glutenous and non-glutinous black rice.
- Water: to cook the rice by absorption method.
- Salt: balances the sweetness but does not dominate the dish’s flavour.
- Canned coconut milk: use when cooking the rice and to drizzle over the pudding before serving for a rich coconut flavour and to contrast with the black colour of the rice.
- Brown sugar or coconut sugar: gives the dish sweetness and a subtle caramel flavour while also helping to make it more ‘sticky’.
- Fruit: to serve alongside or atop your pudding.
What is the best coconut milk for sticky rice?
Should you use carton or canned coconut milk?
Coconut milk in a carton is more diluted than that in a can.
It is still possible to use carton coconut milk for this recipe, although you will require less water. Cook the rice in less water and gradually add the coconut milk to achieve the desired consistency.
Similarly, you could use coconut cream for this recipe. However, it would have a richer taste, and you may need to add a little less than if you are using coconut milk.
What to serve with black rice pudding
Traditional Thai sticky rice is served with fresh slices of mango—yummo!
However, in climates or seasons where mangos are less plentiful, other fruits that pair well with sticky black rice are:
- canned mango or peach slices
- fresh, canned or grilled pineapple pieces
- grilled peaches
- fresh or caramelised banana
You can serve sticky rice with fruit only or add additional toppings or sides, such as:
- coconut flakes, raw or toasted
- frozen or dehydrated coconut chunks, thinly sliced
- toasted sesame seeds
- coconut yogurt
- coconut ice cream
- a wedge of lime
Over to you to get creative…
How to serve black sticky rice?
Serve sticky black rice pudding hot or at room temperature with any of the above suggestions.
Sticky rice is generally enjoyed as a dessert. However, leftover sticky rice would also make a great breakfast option, especially for those who eat gluten-free.
Store leftovers in an airtight container in the fridge for up to four to five days.
Leftover sticky rice can be reheated in the microwave or a saucepan.
It does dry out when cooled. So, if microwaving, sprinkle with some water beforehand. Alternatively, if reheating on the stovetop, stir in some water before reheating.
Add additional water to achieve the desired consistency.
Have you made this recipe for sticky rice?
I’d love to hear how you enjoyed it and what you served it with. Leave a comment below.
Black Sticky Rice Pudding with Coconut Milk
Ingredients
Ingredients – Rice pudding
- 1 cup black rice
- 1 ½ cups water
- ¼ teaspoon salt
- 400 g can coconut milk
- 3 tablespoons brown or coconut sugar,
Ingredients – Topping of your choice
- Fresh mango, sliced
- Canned mango or peaches, sliced
- Fresh or canned pineapple, sliced
- Fresh banana, sliced
- Caramelised banana, whole or sliced
- Coconut flakes, raw or toasted
- Frozen or dehydrated coconut chunks, thinly sliced
- Sesame seeds, toasted
- Wedge of lime
- Brown or coconut sugar
Instructions
- Rinse the rice in a sieve under running water.
- Then place the rice in a large pot with water and salt.
- Bring to a boil, uncovered.
- Then reduce the heat to low and simmer, covered, for 15-20 minutes, until water is mostly absorbed.
- Then add ¾ cup of coconut milk, reserving the rest for serving.
- Turn up the heat slightly and simmer for 10 – 20 minutes, uncovered, until the rice is tender but still retains its shape. If the rice gets too dry before softening or you want a runny consistency, add extra water, a few tablespoons at a time.
- Once the rice is soft, add sugar and simmer until pudding has the desired texture and taste.
- Once cooked, let it sit for 10 minutes in the saucepan with the lid on.
- Serve warm, drizzled with remaining coconut milk (cold or warm), and top with chosen toppings.
- Serve as a dessert, brunch or snack. Enjoy!
6 comments
I’ve only ever had sticky rice mango with white rice. This is a delicious and nutritious variation, not only with the black rice, but the options of fruits. Yum!
I bought some black rice on a whim and was wondering what to make with it. Now I’ve found just the recipe that I would love to make!
Enjoy, Padma!
This turned out incredible well. My whole family loved it.
I loved this! I did mine with your suggestion of caramelized bananas & it was so good!
Such delicious flavors!