Black Sticky Rice Pudding Recipe

I made this black glutinous rice pudding with coconut milk the other day and it seriously blew my mind because the way the creamy coconut mixed with the sweet rice and crunchy toasted coconut just made me feel so chill and happy after a long day.

I love making black sticky rice pudding because I think its nutritional value is amazing. I start with well rinsed black glutinous rice, water and full-fat coconut milk to get healthy fats and carbs.

I add granulated sugar and salt to enhance flavor, and I use toasted coconut for garnish.

Ingredients

• Black glutinous rice: high in fiber and carbs, key for chewy texture and its hearty base.
• Coconut milk: rich, creamy and full of healthy fats that adds a tropical sweetness and smooth vibe.
• Granulated sugar: it provides sweetness and kinda balances the slight saltiness in this pudding.
• Water: essential for cooking the rice evenly, making sure its soft and tender.
• Salt: enhances the overall flavor profile without overpowering the natural ingredients.
• Toasted coconut flakes: add crunch and a roasted note that compliment the creamy pudding.
• Fresh mango slices: give a fruity contrast and bright pop of flavor in every bite.

Ingredient Quantities

• 1 cup black glutinous rice (rinsed really well)
• 2 cups water
• 2 cups full-fat coconut milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• Optional: Toasted coconut flakes for garnish
• Optional: Fresh mango slices or berries to serve

How to Make this

1. Rinse the black glutinous rice really well until the water runs clear.

2. In a medium sized pot, add the rinsed rice and 2 cups of water. Bring it to a boil over medium-high heat.

3. Once boiling, lower the heat to a simmer and cook the rice for about 25 minutes, or until most of the water has been absorbed.

4. Stir in the full-fat coconut milk, granulated sugar, and salt carefully – make suer you mix everything silky smooth.

5. Bring the mixture back to a gentle simmer and cook for another 5 to 10 minutes, stirring all the time so it doesn’t stick.

6. When the pudding has thickened to your liking, remove the pot from the heat.

7. Let the pudding cool down a bit; it works well served lukewarm or even at room temperature.

8. Spoon the pudding into bowls while it’s still smooth and creamy.

9. Top with toasted coconut flakes for that extra crunch.

10. If you want, add some fresh mango slices or berries on top for a burst of color and flavor. Enjoy!

Equipment Needed

1. Fine mesh sieve or colander to rinse the black glutinous rice
2. Measuring cups for the rice, water, coconut milk, sugar, and salt
3. A medium-sized pot for cooking the rice and making the pudding
4. A working stove to boil and simmer the mixture
5. A wooden spoon or spatula for stirring the pudding
6. A ladle or serving spoon for dishing up the pudding into bowls
7. Bowls for serving the finished dessert
8. Optional: A knife and cutting board to slice the fresh mango or berries if you’re using them as toppings

FAQ

• Q: What kind of rice should I use for this pudding?
  A: Always use black glutinous rice. It has a unique texture and flavor that gives this pudding its signature taste.
• Q: Do I need to soak the rice before cooking?
  A: No, but you must rinse it really well to remove extra starch that might make the pudding too gloopy.
• Q: Can I substitute the coconut milk for something else?
  A: I wouldn’t recommend it. Full-fat coconut milk is essential to get the rich, creamy texture that makes this pudding so special.
• Q: How can I tell when the pudding is done?
  A: The pudding is ready when the rice is soft and most of the liquid has been absorbed. It should look thick and creamy.
• Q: Is it okay to make it ahead of time?
  A: Totally. Making it ahead can help the flavors meld, and you can either serve it chilled or heat it up a bit before serving.

Black Sticky Rice Pudding Recipe Substitutions and Variations

• Black glutinous rice: If you cant find it, try using short grain sticky rice like Arborio. It will give a similar texture but the color will be different.
• Water: You can substitute with coconut water if you want an extra hint of coconut flavor, but note it might be a bit sweeter.
• Full-fat coconut milk: If you dont have coconut milk on hand, you could mix regular whole milk with a splash of coconut extract. It wont be exactly the same but it’ll do in a pinch.
• Granulated sugar: You can use honey or maple syrup instead. Just reduce the amount a little since they are more potent sweeteners.
• Toasted coconut flakes: If its not available, lightly toasting any shredded coconut in a dry pan works well to add that crunchy topping.

Pro Tips

Alright, here’s a revised walkthrough with some insider pro tips:

So, you start off by really giving your black glutinous rice a good rinse – don’t be shy here, rinse until the water looks nearly clear. I find that giving it a quick soak for like 10 minutes helps too, ‘cause it washes away any extra starch that might make your pudding gloopy later.

Next, put your rinsed rice and 2 cups of water in a pot and bring it all to boil over medium-high heat. Once it’s boiling, lower the heat to let it simmer for about 25 minutes, or until most of that water’s been sucked up by the rice. Keep an eye on it so it doesn’t burn or stick.

Now here’s a pro tip: When you add in the full-fat coconut milk, granulated sugar, and a pinch of salt, stir it in gently until everything is smooth and silky. Yep, stir all the time after you bring it back to a low simmer, because you really don’t want it sticking to the bottom and turning into a mess.

After about 5 to 10 minutes of that gentle simmer – check if it’s thick enough for your liking – remove it from the heat. One more insider tip is to let it cool a bit; it works out best when served lukewarm or even at room temperature. That little cooling time really lets the flavors settle.

Finally, serve it in bowls and don’t hold back on the toppings: a good handful of toasted coconut flakes adds awesome crunch, and if you feel like it, toss on some fresh mango slices or berries to brighten it up, both in taste and color.

Extra pro tip: If you ever wanna take it up a notch, experiment by gently toasting a few extra coconut flakes with a hint of brown sugar or a dash of cinnamon on top. It gives an extra layer of flavor that’s just amazing. Enjoy!