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Black Sticky Rice Pudding with Coconut Milk

by Tansy Boggon

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 most definitely can create with this recipe.

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 whetted your appetite yet?

What is black rice?

Black rice is a type of glutinous rice—meaning that it is glue-like or sticky, not that it contains gluten. Rice is a gluten-free grain.

Glutinous rice is used for many desserts throughout Asia.

Black rice has a slightly sweet (although suitable for both sweet and savoury dishes) and nutty taste and texture. It is high in fibre, comparable to brown rice.

The outermost layer (the bran hull) contains some of the highest levels of anthocyanins of any food.

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!

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.

Black sticky rice pudding served with tinned peaches.

What you’ll need to make black sticky rice dessert

To prepare your black sticky rice, you will require:

  • black rice
  • water
  • salt to balance the sweetness
  • canned coconut milk for cooking with the rice and drizzling over the pudding before serving
  • brown sugar or coconut sugar for sweetness and a subtle caramel flavour
  • fruit to serve alongside or atop your pudding

Black sticky rice coconut milk

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 may require less water.

Add it gradually to achieve the desired consistency.

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:

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 sweet 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 are 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 Rice Pudding with Coconut Milk and Sliced Peaches in White Bowl
Print Recipe
5 from 5 votes

Black Sticky Rice Pudding with Coconut Milk

Total Time40 minutes
Course: Breakfast, Desserts & Sweet Snacks
Keyword: vegan, dairy-free, gluten-free
Author: Tansy Boggon

Ingredients

Ingredients – Rice Pudding

  • 1 cup black rice
  • 1 ½ cups water
  • ½ teaspoon salt
  • 400 g can coconut milk* (reserve ¼ can for serving)
  • 2-3 tablespoons brown or coconut sugar, to taste

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

Instructions

  • Rinse the rice in a sieve under running water until the water runs clear.
  • Then place the rice in a large pot with water and salt.
  • Bring to boil, uncovered.
  • Then reduce the heat to low and simmer, covered, for 15-20 minutes, until water is mostly absorbed.
  • Then add coconut milk, remembering to reserve ¼ 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 if you want a runny consistency, add extra water, ¼ cup at a time.
  • Once the rice is soft, add sugar and simmer until pudding has the desired texture and taste.
  • Serve warm, drizzled with remaining coconut milk (cold or warm), and top with chosen toppings.
  • Serve as a dessert, brunch or snack. Enjoy!

Notes

* Carton or can of coconut milk?
Coconut milk in a carton is more diluted than that in a can. It is still possible to use for this recipe, although it may require less. Add it gradually to achieve the desired consistency.
How to serve sweet sticky rice?
Serve sticky black rice pudding hot or at room temperature as a dessert or for breakfast.
Storage
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.

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6 comments

Lynette February 14, 2024 - 6:16 pm

5 stars
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!

Reply
Padma February 18, 2024 - 8:23 am

5 stars
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!

Reply
Tansy Boggon February 18, 2024 - 8:32 am

Enjoy, Padma!

Reply
Blair February 18, 2024 - 8:55 am

5 stars
This turned out incredible well. My whole family loved it.

Reply
Karen February 18, 2024 - 9:06 am

5 stars
I loved this! I did mine with your suggestion of caramelized bananas & it was so good!

Reply
Jess February 18, 2024 - 11:26 am

5 stars
Such delicious flavors!

Reply

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