Tired of the “same old, same old” rice? Put a sweet spin on your usual rice routine and have it for dessert instead!
If you’ve tasted rice pudding, then you know the magic of a creamy, nourishing treat. But black sticky rice pudding kicks the color and flavor up a notch, providing one of the most satisfying—yet very simple—dining experiences.
When I first discovered black rice, I was spooked. I had heard of brown rice and white rice, but this grain was much more eye-catching. Once cooked, it had transformed from dark ebony to a deep purple. Initially, my jaw dropped, but I now know that this is because of a plant pigment called anthocyanin, which gives the wicked little grains their mesmerizing hue. It’s this beautiful earthy shade, plus a rich and nutty flavor, that compels me to continue cooking with black rice today.
Fortunately, turning black sticky rice into pudding is simple, even for the “newbiest” of cooks. The trick is to make sure the rice cooks as thoroughly as possible, even if that means adding a splash of extra water at the end of cooking to keep its smooth consistency. Pudding is designed to be thick, but not clumpy. If you want to add a subtle floral taste that’s similar to vanilla, infuse your black sticky rice pudding with pandan leaves—a common herbal flavoring in Southeast Asia that brightens this dish tenfold. While this step is totally optional, many Thai chefs recommend it to optimize your sticky rice pudding enjoyment.
Where does black sticky rice pudding come from?
Traditionally, this dish is part of Thai cuisine. In Thailand, rice grows abundantly, and so there are many different ways to enjoy the simple grain. In particular, black sticky rice pudding goes by the name “khao niao dam piak” and has supposedly been around for centuries. It is not only enjoyed in Thailand—this treat has become popular all over Southeast Asia, including Indonesia. For generations, families have passed down their black sticky rice pudding recipes only for this one to end up on our kitchen counter today. Let’s dig in, giving thanks for those who have made such a dish tried-and-true!
How do I store leftovers?
Once cooled to room temperature, black sticky rice pudding can be stored in an airtight container and refrigerated for 4-5 days. I don’t suggest freezing it, as this could ruin the creamy texture. Leftovers can either be enjoyed cold or warmed in a pot on the stove over medium heat. Stir occasionally until the mixture is completely warm, and then serve.
Serving suggestions
Like regular rice pudding, this dish can be enjoyed for brunch or dessert, and it’s especially delectable when it’s finished with creamy coconut milk and toasted coconut flakes. Traditionally, black sticky rice pudding is also served with fresh fruit like mango, banana, or pineapple. But the beauty is that you don’t have to stick to tradition. So, I recommend experimenting with different fruits like Chocolate-Covered Raspberries, Air-Fryer Pineapple Rings, Roasted Strawberries, or Cinnamon Apples for a topping twist. And if this dessert is meant to follow a decadent Thai-inspired meal, prelude it with Thai Cucumber Salad and Chicken Pad Thai.
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
- Rinse the black sticky rice under cool water and drain.
- In a medium saucepan, combine the drained rice with water. Bring to a boil over medium-high heat, then lower the heat to a gentle simmer. Stir, cover, and simmer for about 35 minutes, until the rice is soft and the water has reduced.
- Add the sugar, salt, and unsweetened coconut milk to the cooked rice. Continue to simmer for another 10-20 minutes until the mixture thickens to a creamy pudding consistency. Adjust with a little extra water if too thick. Remove the pan from the heat.
- Spoon the pudding into serving bowls. If desired, drizzle a little extra coconut milk over the top and sprinkle with toasted coconut flakes. Serve warm and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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