If you’re new to black sticky rice, this is a delicious way to start. Black rice pudding, also known as Thai black rice pudding or purple sticky rice dessert. This warm black rice pudding has a nutty aroma, creamy coconut richness, and natural sweetness.
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It's a delicious, naturally gluten-free and dairy-free dish, and it's easy to make at home with just a few pantry staples. Let’s bring a little sweetness and comfort to your kitchen in every bite.
Ingredients
Here’s what you’ll need to make this cozy black rice pudding. Each ingredient brings its own unique texture, aroma, or sweetness to the dish.
- Black glutinous rice: Also known as black sticky rice or forbidden rice, it turns deep purple after cooking and offers a rich, nutty flavor.
- White glutinous rice: Mixing in a bit of white glutinous rice helps create a better pudding consistency. The white glutinous rice also adds soft texture to balance the chewiness of black rice.
- Water
- Coconut sugar: You could also use palm sugar.
- Salt: It is optional.
- Organic coconut milk: Adds luscious richness as a topping.
- Unsweetened coconut flakes: Optional topping that adds crunch and extra coconut flavor.
- Fresh mango cubes
- Crushed toasted peanuts: Optional toppings for extra texture.
- Fresh mint: for garnish.
- Roasted sesame seeds
Step-by-step cooking directions
Making black rice pudding is easier than you might think. Simply follow these steps, and you'll end up with a rich, satisfying dessert every time.
To start, rinse the black glutinous rice and white glutinous rice under cold water until the water runs mostly clear. This helps remove excess starch and keeps the pudding from getting overly gummy.
Cook the rice in a rice cooker with water. As it cooks, the grains will absorb the liquid and slowly release their natural starches, turning into a thick, porridge-like pudding with a beautiful deep purple hue.
Once the rice is tender and most of the water has been absorbed, stir in the coconut sugar and salt right away. This helps prevent the rice from sticking to the bottom of the pot. Continue stirring for an additional couple of minutes, until the sugar has fully dissolved and the pudding has a thick, glossy consistency. Spoon the warm black rice pudding into serving bowls.
Drizzle coconut flakes over the top, sprinkle with roasted sesame seeds and crushed roasted peanuts. Garnish with a few fresh mint leaves on top to add a lovely pop of color and freshness.
Simmer the coconut milk in a pan until warm. Pour the warm coconut milk over the black rice pudding. Serve warm and enjoy!
Pro tips
These helpful tips will help you make perfect black rice pudding. A few small tweaks can make a big difference in taste and texture.
Rinse the rice well: Black glutinous rice has a high amount of surface starch, so rinsing until the water runs mostly clear helps prevent your pudding from becoming gummy.
Soaking is helpful, but not required: If you have time, soak the rice for a few hours or overnight. It shortens the cooking time and gives you a slightly creamier texture. But if you skip it, no worries! It’ll still turn out delicious.
Add the pandan leaves if you can find them: These fragrant leaves add a delicious aroma that takes this pudding to the next level. I did not add it in this recipe since I could not find it at my local Asian store.
Adjust the sweetness to your taste: Coconut sugar gives a rich flavor, but feel free to use palm sugar or your favorite type of sugar. Start with less and add more to suit your sweet tooth.
For a thicker pudding: You can use coconut cream instead of coconut milk. Coconut cream has less water and more fat, which gives the dessert a thicker, creamier texture and deeper coconut flavor.
Storage
Black rice pudding keeps well in the fridge for about four days. Let it cool to room temperature first, then store it in an airtight container. When you’re ready to enjoy it again, warm it up on the stove or in the microwave with a splash of water or coconut milk to restore its creamy texture.
For the best flavor and freshness, add any toppings, such as mango or toasted coconut, right before serving.
Some delicious variations
There are so many fun ways to change up black rice pudding, depending on what you already have in your kitchen. Here are a few of my favorite ideas to keep things fresh and delicious every time you make it.
Try a different sweetener: Swap out palm sugar for coconut sugar or even maple syrup for a twist. Add a touch of ground cinnamon or ginger for warmth.
Mix in other grains: If you want to experiment, try mixing in a bit of brown rice, quinoa, or extra white sticky rice. It adds a fun new texture and makes it feel a little heartier.
Change the fruit: Mango is always a winner, but you can totally go seasonal! Pineapple, bananas, berries, or even stewed apples all work beautifully. Simply add them right before serving to keep them fresh and bright.
Make it chocolatey: Yep, you heard that right—chocolate! Stir in a spoonful of cocoa powder or drop in a few dark chocolate chips at the end. It’s rich, unexpected, and completely delicious.
Serve it chilled: Although this dessert is typically enjoyed warm, it’s also delicious when served cold. Just pop it in the fridge and enjoy it the next day—perfect for warm weather or when you want something refreshing.
Add a little crunch: Besides topping your bowl with toasted peanuts, you could also try roasted cashews or even sesame seeds. That little bit of crunch takes the creamy texture to the next level.
Pairing dishes
This black rice pudding makes the perfect sweet finish to a cozy, Asian-inspired meal. No matter what main dish you’re serving, this coconut-rich pudding adds just the right touch of indulgence—it’s sweet and satisfying without being too heavy.
It’s especially lovely after a light meal, such as Chinese roast chicken or a quick vegetable stir-fry. You can also pair it with a cup of hot jasmine tea or an easy afternoon dessert.
Final thoughts
If you've never tried black rice desserts before, then black rice pudding is a great place to start. It's flavorful and filled with nutrients. It is a staple in many Asian homes, and now it can be part of yours too. Let me know what you think about this Asian dessert, and happy cooking!
FAQ
Yes! Black rice pudding is naturally gluten-free. Black glutinous rice contains no gluten despite the name. The term “glutinous” refers to the sticky texture, not gluten content, so it's safe for those avoiding gluten.
“Forbidden rice” is another name for black rice, once reserved for royalty in ancient China. Not all forbidden rice is glutinous (sticky), though. For desserts like pudding, you want black glutinous rice specifically for its sticky texture.
Traditionally, it’s a dessert, but in many cultures, it can be served as breakfast or a light snack. This version, featuring black rice and coconut, makes a filling and satisfying treat any time of the day.
Definitely! Our recipe adds a touch of pumpkin spice to give it a warm, autumnal twist. You can also add ginger, cardamom, vanilla, or citrus zest for variation. Toasted coconut, crushed peanuts, and mango cubes make great toppings.
Yes! It keeps well in the fridge for up to 3–4 days. Reheat gently on the stove or in the microwave with a splash of coconut milk or water to loosen it up.
Yes, you can absolutely use an Instant Pot instead of a rice cooker to make black rice pudding! To do this, add the rinsed black and white glutinous rice and water to the pot. Cook on high pressure for 22–25 minutes, then let it naturally release for about 10 minutes.
After that, stir in the sugar and salt, then simmer on sauté mode to thicken, if needed. Finish with your desired toppings, such as coconut cream and mango, and you’re all set!
Easy Black Rice Pudding: A Hearty, Delicious Dessert
Ingredients
- 2 small mangoes cut into cubes
- 1 cup black glutinous rice also called black sticky rice
- 4 tablespoon white glutinous rice
- 4 cups water
- 2 tablespoons coconut sugar add more based on your preference
- ½ teaspoon salt (optional)
- ⅓ cup unsweetened coconut flakes
- crushed peanuts for topping, optional
- a few pieces of fresh mint leaves
Topping:
Instructions
- To start, rinse the black glutinous rice and white glutinous rice under cold water until the water runs mostly clear. This helps remove excess starch and keeps the pudding from getting overly gummy.
- Cook the rice in a rice cooker with water. As it cooks, the grains will absorb the liquid and slowly release their natural starches, turning into a thick, porridge-like pudding with a beautiful deep purple hue.
- Once the rice is tender and most of the water has been absorbed, stir in the coconut sugar and salt right away. This helps prevent the rice from sticking to the bottom of the pot. Keep stirring for a couple more minutes until the sugar has fully dissolved and the pudding looks thick and glossy. Spoon the warm black rice pudding into serving bowls.
- Drizzle coconut flakes over the top, sprinkle with roasted sesame seeds and crushed roasted peanuts. Garnish with A few fresh mint leaves on top, add a lovely pop of color and freshness.
- Simmer the coconut milk in a pan until warm. Pour the warm coconut milk over the black rice pudding.
- Serve warm and enjoy!
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