Thai Black Rice Pudding with Coconut Milk

4.41 from 10 votes

Thai Black Rice Pudding with Coconut Milk

The sticky, sweet, faintly salty black rice coconut pudding that's served in Southeast Asian restaurants is even better than the sum of its parts. You can find glutinous rice (also called sticky rice) at Asian markets, grocery stores that have a good international section, or online.

Course Dessert Recipes

Cuisine Thai

Diet Vegetarian

Keyword black rice pudding, rice pudding, thai rice pudding

Prep Time 5

Cook Time 2

Total Time 2 5

Servings Servings

Calories 162kcal

Author Robin Donovan

Ingredients

1 cup glutinous black rice
½ teaspoon table salt
⅓ cup sugar
3½ cups water
1 15- ounce can coconut milk divided

Instructions

Place rice in a medium saucepan and rinse with water, then drain. Repeat three times.
Add salt, sugar, and water to saucepan and bring to a boil. Reduce heat to low and simmer, covered, until rice is cooked and most of the water is absorbed (1½ to 2 hours). If you like rice pudding with a firmer texture let more of the water absorb; if you like a wetter texture, leave a little more water in the saucepan. All that really matters is that the rice is fully cooked.
Remove from heat and stir one cup of coconut milk into the mixture.
Divide mixture into 6 or 8 serving bowls, topping each with a helping of the remaining coconut milk.

Nutrition