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Thai Black Sticky Rice Pudding

User Rating 3 Star Rating (3 Reviews)

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Thai Black Sticky Rice Pudding

Thai Baked Rice Pudding

D.Schmidt
Black sticky rice (or black glutinous rice) is a naturally sweet, dark rice (dark purple more than black) that has both fiber and loads of antioxidants - which only makes this baked rice pudding extra enjoyable to eat. You can cook black sticky rice on your stovetop or 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!

Prep Time: 5 minutes

Cook Time:

Total Time: 5 minutes

Ingredients:

  • 1 cup black glutinous rice
  • 1/4 cup brown sugar (or substitute maple syrup)
  • 1/4 tsp salt
  • 1 1/2 cans coconut milk
  • 1 1/2 cups water
  • 3 eggs
  • a little coconut cream (to serve)

Preparation:

  1. If cooking on the stove, be sure to soak the rice overnight, or for at least 6 hours (otherwise the rice will take all day to cook). Then 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 chewy. (If necessary, add 1 cup more water and continue cooking until rice is tender)
  2. If using 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 2-3 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.)
  3. When rice is done cooking, allow 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.
  4. 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 degrees for 30 minutes.
  5. 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.
User Reviews

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 1 out of 5
Do NOT add egg and bake, Member Jimjam1976

This would have been a great desert until I added the egg and baked it in the oven. Lesson learned. It tasted great before the egg and should have listened to my instinct NOT to put egg in and bake. I was very disappointed. I will how ever make this again by just adding the rice, coconut milk, water, salt and honey and letting it rest over night.

91 out of 95 people found this helpful.

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