|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 19g||94%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 0g||1%|
|Total Sugars 7g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Black sticky rice (or black glutinous rice) is a naturally sweet, dark rice that's more of a dark purple than black. It has both fiber and loads of antioxidants—which only makes this baked rice pudding extra enjoyable to eat.
You can cook Thai black sticky rice on your stovetop, in your slow cooker, or rice cooker. You'll be amazed at the unique taste of the rice in combination with the coconut milk. Add a dab of coconut cream on top (instead of whipped cream), and you have a healthy dessert that's very delicious and guilt-free. Enjoy it with a strong cup of tea or coffee.
Gather the ingredients.
Place drained, soaked rice in a pot together with brown sugar, salt, 1 can of coconut milk, and water.
Boil half-covered until the liquid has been absorbed and the rice is soft to chew—about 45 to 50 minutes. (If necessary, add 1 cup more water and continue cooking until rice is tender.)
When rice is done cooking, allow it to cool slightly. Preheat oven to 350 F.
Add the remaining 1/2 can coconut milk plus the eggs. Mix thoroughly. Check the taste, adding 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 for 30 minutes. Remove from the oven and either serve warm or place in the refrigerator and serve cold.
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.
- This recipe can also be made in a slow cooker. 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-chewy in texture. (If the rice is too tough, add 1 cup more water, and allow to continue cooking until done.) Then follow steps 3 through 7 above to complete the dish.