Thailand / Desserts

Black sticky rice pudding

Name: Black sticky rice pudding
Prep time: 10 min
Cook time: 60 min
Yield: 4 portions
Cuisine: Thailand
Ingredients: 150 g black glutinous rice; 900 ml water; 60 g palm sugar; 200 ml coconut milk; 0.25 tsp salt

Black sticky rice pudding in a practical home-cooking adaptation, with clear everyday steps.

Prep10 min

Cook60 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

0 of 4 steps checked

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Rinse rice and place in a heavy saucepan with water.
Bring to a simmer and cook partially covered for 50–60 minutes, stirring and adding water as needed until tender.
Stir in palm sugar and cook for 5 minutes until creamy.
Warm coconut milk with salt separately and spoon over each serving.

A little kitchen note

Untested editorial adaptation. Some rice needs longer; follow package guidance.

Allergen notes

Coconut. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 293 kcal
Protein: 3.7 g
Carbs: 46.4 g
Fat: 10.8 g
Fibre: 0.5 g
Total sugar: 15.0 g
Sodium: 156 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

How to cook the black sticky rice in this pudding

This recipe uses 150 g of black glutinous rice, 900 ml of water, 60 g of palm sugar and a separate coconut milk topping. Check the grain name on your packet before starting: the ingredient specified here is black glutinous rice.

Rinse the rice, then simmer it partially covered in a heavy saucepan. The method estimates 50–60 minutes before adding sugar, but that is a planning guide, not a guarantee. Stir during cooking and add water as needed. Check that the grains are tender before moving to the sugar step; follow any relevant instructions on your rice packet.

What texture am I aiming for?

The rice mixture should become creamy after the palm sugar is stirred in and cooked for a further 5 minutes. Warm the coconut milk and salt separately, then spoon it over each portion. Keeping the topping separate follows the method below rather than cooking all the ingredients together from the start.

Plan before you start

The recipe makes an estimated four portions. Rice varies, so allow extra time if the grains are still firm at the suggested cooking time. This is an untested editorial adaptation; we have not independently verified its yield or timing in a kitchen.

For another dessert using sticky rice, see mango sticky rice. Review our measurement and preparation notes before scaling a batch.

Ready to cook? A quick preparation check

Tick these as you prepare. Checks reset when you reload; they do not certify cooking safety.

Check the packet says black glutinous rice. Set out the measured rice, water and palm sugar. Keep coconut milk and salt ready for the separate topping. Allow extra time if the grains are still firm.

Before you change the recipe

These checks explain the written method. They are editorial guidance, not observations from a kitchen test.

The grains are still firm at 60 minutes

Keep checking tenderness before adding palm sugar. The method allows more water as needed; rice products can need longer than the estimate. Follow relevant packet guidance.

You have a different rice in the cupboard

Check that it is black glutinous rice. This recipe does not establish an equivalent method or timing for jasmine rice or another grain.

You are unsure when to add coconut milk

Warm the coconut milk and salt separately and spoon over the portions. The written method does not simmer all the ingredients together from the beginning.

If a step is still unclear, report the recipe URL and step number so it can be reviewed. Use the recipe review checklist before scaling or substituting.

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