Thai Black Sticky Rice Pudding

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Updated on 05/5/21
Thai Black Sticky Rice Pudding

The Spruce / Cara Cormack

Prep: 5 mins
Cook: 2 hrs
Total: 2 hrs 5 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
281 Calories
23g Fat
16g Carbs
6g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 281
% Daily Value*
Total Fat 23g 29%
Saturated Fat 19g 94%
Cholesterol 93mg 31%
Sodium 142mg 6%
Total Carbohydrate 16g 6%
Dietary Fiber 0g 1%
Total Sugars 7g
Protein 6g
Vitamin C 1mg 5%
Calcium 40mg 3%
Iron 4mg 20%
Potassium 257mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 1 cup ​black glutinous rice, soaked over night

  • 1/4 cup brown sugar

  • 1/4 teaspoon salt

  • 20 1/4 ounces coconut milk, about 1 1/2 cans

  • 1 1/2 cups water

  • 3 large eggs

  • 2 tablespoons coconut cream or whipped cream, for garnish

Steps to Make It

Stovetop Method

  1. Gather the ingredients.

    Thai Black Sticky Rice Pudding ingredients

    The Spruce / Cara Cormack

  2. Place drained, soaked rice in a pot together with brown sugar, salt, 1 can of coconut milk, and water.

    drained, soaked rice in a pot together with brown sugar, salt, coconut milk, and water

    The Spruce / Cara Cormack

  3. 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.)

    cook rice in covered pot

    The Spruce / Cara Cormack

  4. When rice is done cooking, allow it to cool slightly. Preheat oven to 350 F.

    when rice is done cooking, allow it to cool

    The Spruce / Cara Cormack

  5. Add the remaining 1/2 can coconut milk plus the eggs. Mix thoroughly. Check the taste, adding a little more sugar if needed.

    allow coconut milk and eggs to the rice in the pot

    The Spruce / Cara Cormack

  6. 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).

    pour rice mixture into dishes

    The Spruce / Cara Cormack

  7. Bake for 30 minutes. Remove from the oven and either serve warm or place in the refrigerator and serve cold.

    Thai Black Sticky Rice Pudding in dishes

    The Spruce / Cara Cormack

  8. 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.

    Thai Black Sticky Rice Pudding

    The Spruce / Cara Cormack

Recipe Variation

  • 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.