Name: Black Sticky Rice Pudding Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Southeast Asian
Ingredients: 1 cup black sticky rice; 3 1/2 cups water; 1/2 cup granulated sugar; 1/2 teaspoon salt (plus more to taste); 1 cup unsweetened coconut milk; 1/2 cup toasted coconut flakes

Jump to Recipe

Introduction

Black sticky rice pudding is a rich and creamy dessert with a unique nutty flavor and a slightly chewy texture. It’s naturally gluten-free and infused with the smoothness of coconut milk, making it a comforting treat for any occasion.

A white scalloped plate holds a dark purple creamy mixture of black rice pudding, with visible whole grains providing texture. A pool of white coconut milk spreads over half of the pudding, creating a smooth contrast with the dark layer beneath. On top of the pudding, there is a sprinkle of fine white shredded coconut adding a textured accent near the right side. The dish rests on a white marbled surface, with a small white bowl of more shredded coconut and a cup of coconut milk nearby, along with a beige cloth napkin at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup black sticky rice
3 1/2 cups water

1/2 cup granulated sugar
1/2 teaspoon salt (plus more to taste)

1 cup unsweetened coconut milk
1/2 cup toasted coconut flakes (optional)

Instructions

Step 1: Rinse the black sticky rice under cool water until the water runs clear, then drain thoroughly.
Step 2: In a medium saucepan, combine the drained rice and 3 1/2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer gently for about 35 minutes until the rice is soft and most of the water has been absorbed.
Step 3: Stir in the sugar, salt, and coconut milk. Continue to simmer uncovered for another 10 to 20 minutes, stirring occasionally, until the mixture thickens to a creamy pudding consistency. Add a little extra water if the pudding becomes too thick.

Step 4: Remove from heat and spoon the pudding into serving bowls. For extra richness, drizzle some additional coconut milk over the top and sprinkle with toasted coconut flakes if using. Serve warm and enjoy.

Tips & Variations

Soak the black sticky rice overnight to speed up cooking and improve texture.
Add a pinch of vanilla or pandan leaf during cooking for fragrant layers of flavor.

For a vegan option, ensure your sugar is vegan-friendly or substitute with coconut sugar.
Top with fresh mango slices or chopped nuts to add contrast in texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk or water to loosen the pudding if it becomes too thick.

How to Serve

There are two white scalloped bowls filled with dark purple sticky rice pudding topped with a layer of white coconut milk pouring over in uneven patches and a sprinkle of white shredded coconut on one side of each bowl. To the left, there is a small white bowl containing uncooked black rice grains scattered a bit outside the bowl. To the right, there is a white cup filled with coconut milk, with a black spoon inside. Near the bottom edge, there is another small white bowl filled with white shredded coconut. All items are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of black sticky rice?

Regular rice won’t yield the same chewy texture or dark color. Black sticky rice is unique and highly recommended for this pudding, but you can try glutinous white rice as a substitute for a different but still sticky result.

Is it necessary to use unsweetened coconut milk?

Unsweetened coconut milk allows you to control the sweetness of the pudding better, but sweetened coconut milk can be used if you prefer a richer, sweeter dessert. Adjust the sugar amount accordingly.