Description
Traditional Thai Black Sticky Rice Pudding is a rich and creamy dessert made from black glutinous rice simmered in coconut milk and sweetened with sugar. This luscious pudding is served warm with a drizzle of sweet coconut sauce and optional toppings like fresh mango, toasted sesame seeds, and coconut flakes for added texture and flavor. Perfect as a comforting and exotic treat that balances natural earthiness with tropical sweetness.
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
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 to remove excess starch and 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 most of 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. Continue to simmer the mixture for another 5 to 10 minutes until it thickens to a creamy pudding consistency.
- Prepare Serving Sauce: In a separate small saucepan, gently heat the additional 1/2 cup of coconut milk with 1 tablespoon of sugar and a pinch of salt until warm and the sugar dissolves, creating a sweet coconut sauce.
- Serve: Spoon the warm black sticky rice pudding into serving bowls. Drizzle with the warm coconut sauce and garnish with optional toppings like fresh mango slices, toasted sesame seeds, or coconut flakes for added flavor and texture.
Notes
- For best results, soak the black sticky rice for 1-2 hours before cooking to reduce cooking time and improve texture, though this step is optional.
- You can adjust the sugar amount according to your preferred sweetness level.
- Serve warm or at room temperature depending on preference.
- Leftovers can be refrigerated for up to 2 days and gently reheated before serving.
- To toast sesame seeds and coconut flakes, dry fry them in a skillet over medium heat until golden and fragrant.
