Black Sticky Rice Pudding

Name: Black Sticky Rice Pudding
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup black glutinous rice, soaked 4 hours; 3 cups water; 1/3 cup palm sugar, chopped; 1 cup coconut cream; 1/2 tsp salt

A classic Thai dessert featuring chewy black glutinous rice simmered until tender, sweetened with palm sugar, and topped with a warm salted coconut cream.

55 minEasyServes 4310 cal/serving

ThaiDessertStovetopVeganVegetarianHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-Sodium

Ingredients

1 cup black glutinous rice, soaked 4 hours
3 cups water
1/3 cup palm sugar, chopped
1 cup coconut cream
1/2 tsp salt

Instructions

1

Drain 1 cup soaked 4 hours black glutinous rice and place in a saucepan with 3 cups water.
2

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 40 minutes until tender.
3

Stir in 1/3 cup chopped palm sugar until fully dissolved and the pudding thickens, then remove from heat.
4

In a small pot, warm 1 cup coconut cream with 1/2 tsp salt over low heat for 2 minutes until hot.
5

Spoon warm pudding into bowls and drizzle with the salted coconut topping.

Questions

How long does Black Sticky Rice Pudding keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Black Sticky Rice Pudding?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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