Thai Black Rice Pudding

Savor the rich, velvety flavors of Thai Black Rice Pudding, a classic Southeast Asian dessert that strikes the perfect balance between indulgence and nourishment. Made with hearty black glutinous rice simmered to creamy perfection in fragrant coconut milk, this recipe features the natural sweetness of palm sugar and an optional hint of pandan for an aromatic twist. The pudding’s luxurious texture is beautifully complemented by toasted sesame seeds for added crunch and fresh mango slices for a burst of tropical freshness. Easy to prepare with minimal effort, this gluten-free and dairy-free dessert is both comforting and elegant, making it ideal for a cozy family treat or an impressive end to a dinner party. Whether enjoyed warm or chilled, Thai Black Rice Pudding is a delightful way to explore the vibrant flavors of Thai cuisine.

Nutriscore Rating: 68/100

Prep Time:5 mins

Cook Time:60 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Black glutinous rice (Thai black sticky rice)
• 3.5 cups Water
• 1.25 cups Coconut milk
• 0.5 cup Palm sugar (or substitute with brown sugar)
• 0.25 teaspoon Salt
• 1 leaf Pandan leaf (optional)
• 1 tablespoon Toasted sesame seeds (optional, for garnish)
• 1 fruit Fresh mango slices (optional for serving)

Directions

Step 1

Rinse the black glutinous rice under cold water until the water runs clear. This helps remove excess starch and prevents the pudding from being too sticky.

Step 2

In a medium saucepan, combine the rinsed black glutinous rice and 3 1/2 cups of water. If using, add the pandan leaf tied into a knot for aroma.

Step 3

Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to low, cover the pan, and let the rice simmer for about 40–45 minutes, or until the rice becomes tender and the texture turns creamy.

Step 4

Stir in the coconut milk, palm sugar, and salt, and mix well. Simmer the mixture uncovered for an additional 15–20 minutes, stirring occasionally to prevent sticking. The pudding should thicken as it cooks.

Step 5

Taste the pudding and adjust the sweetness if necessary by adding more palm sugar or coconut milk to suit your preference.

Step 6

Remove the pandan leaf (if used) and let the pudding cool slightly before serving.

Step 7

To serve, spoon the warm black rice pudding into serving bowls. Top with toasted sesame seeds for a nutty crunch and serve with fresh mango slices on the side if desired.

Nutrition Facts

Serving size	1709.6 grams (1709.6g)

Amount per serving	% Daily Value*
Calories	1104

Total Fat 8.00g	10%
Saturated Fat 1.80g	9%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 723mg	31%
Total Carbohydrate 248.40g	90%
Dietary Fiber 9.60g	34%
Total Sugars 164.30g
Protein 11.20g	22%

Vitamin D 0IU	0%
Calcium 184mg	14%
Iron 4mg	22%
Potassium 1158mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 6.5%

Protein: 4.0%

Carbs: 89.5%