Thai Black Sticky Rice Pudding

This is an easy recipe that can be eaten for breakfast or for dessert! Be sure to soak the rice overnight, or else it will not cook properly.


Thai Black Sticky Rice Pudding

Prep time: 5 minutes + 5 hours inactive
Cook time: 35 minutes
Total time: 40 minutes + 5 hours inactive
Yield: Serves 4


For the Black Sticky Rice

  • 1 cup black glutinous rice (sticky rice)

  • 3 cups water

  • ¼ cup granulated sugar

  • ½ tsp. salt

  • ½ cup coconut milk

  • Splash of vanilla

For the Coconut Cream

  • ½ cup coconut cream

  • 2 tsp. granulated sugar

  • 1 tsp. salt

  • 1 tbsp. corn flour

  • 4 tbsp. cold water

For Assembly

  • 1 mango, peeled and sliced

  • 1 kiwi, peeled and sliced

  • Coconut flakes, for garnish


Soak the rice in cold water overnight, or in warm water for 5 hours. Place the black rice and water in a medium sized saucepan and bring to a boil, uncovered for approximately 30 minutes, or until water is 90% evaporated, stirring often.

Lower the heat to medium, and stir in sugar, salt, coconut milk and vanilla. Stir until sugar and salt is fully dissolved and remove from heat.

In a small saucepan, heat all the ingredients “for the coconut cream” over medium heat, whisking until mixture becomes thick but still pourable.

To serve, spoon black sticky rice into a bowl, pour desired amount of coconut cream over top and top with fresh kiwi, mango and coconut flakes.