More Great Recipes: Pudding

Thai Black Sticky Rice Pudding

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"You'll be amazed at the unique taste of the rice in combination with the coconut milk."

Serves 4 to 6 | Prep Time 5 min | Cook Time 2 hrs 5 min

Why I Love This Recipe

You have a healthy dessert that's very delicious and guilt-free!

Ingredients You'll Need

1 cup ​rice (black glutinous)
1/4 cup sugar (brown or substitute maple syrup)
1/4 teaspoon salt
1 1/2 cans coconut milk
1 1/2 cups water
3 eggs
For the Topping:
1 dollop coconut cream
1 dollop whipped cream (optional)


Stovetop Method
Soak the rice overnight, or for at least 6 hours (otherwise the rice will take all day to cook).

Place drained rice in a pot together with brown sugar, salt, 1 can coconut milk, and all the water. Boil half-covered until the liquid has been absorbed and rice is soft to chew. (If necessary, add 1 cup more water and continue cooking until rice is tender.)

When rice is done cooking, allow it to cool slightly.

Add the remaining 1/2 cup coconut milk plus the eggs. Mix thoroughly. Dip your finger in to check the taste - add a little more sugar if needed.

Pour this mixture into one large baking dish, or divide up into individual ramekins. Cover with tin foil (or a lid if using a baking dish). Bake at 350 F for 30 minutes.

Remove from the oven and either serve warm or place in the refrigerator and serve cold (it's good both ways!).

When serving, add a dollop of coconut cream on top (the solid cream from the top of a can of thick coconut milk), or whipped cream. Enjoy with a strong cup of tea or coffee.

Slow Cooker Method
Place drained rice in slow cooker together with brown sugar, salt, 1 can coconut milk, and all the water. Cook overnight or all day on LOW or for 2 to 3 hours on HIGH until all liquid is absorbed. Rice should be soft to chewy in texture. (If the rice is too tough, add 1 cup more water and allow to continue cooking until done.)

Follow steps 3 through 7 above (stovetop method) to complete the dish.

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