Exquisite Thai Sticky Black Rice Pudding: A Decadent Delight

Picture a dessert that’s not only indulgent but also a window into the flavors of a culture. Thai Sticky Black Rice Pudding is that dessert – a masterpiece that harmonizes sweet black rice, creamy coconut, and a touch of elegance. With years of culinary expertise, I’m honored to guide you through the journey of creating this authentic delicacy.

Thai Sticky Black Rice Pudding Recipe

Thai Sticky Black Rice Pudding Recipe

Thai Sticky Black Rice Pudding isn't just a dessert; it's a culinary journey that weaves together culture and comfort. As we delve into its creation, I invite you to share this cherished recipe and subscribe to join our food-loving community.

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Course: Desserts

Cuisine: Thailand

Keyword: Thai cuisine

CookingStyle: Blending

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 3 people

Calories: 1058kcal

Author: Nazia Cooks

Cost: $10

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Equipment

1 medium bowl

1 stove

1 pan

Ingredients

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• 2 cups Black rice
• Chinese sweet spices, to taste
• 1/2 cup Coconut milk
• 1/2 cup White sugar
• 1 teaspoon Salt
• 2 Eggs
• 1 teaspoon Lemon extract
• 1 teaspoon Almond extract
• 2 cups All-purpose flour
• 1 cup Butter

Instructions

• Cook the black rice in the rice cooking pan.
• Take a medium bowl and add the tapioca flour in it.
• Add one cup of coconut milk and mix well.
• Then refrigerate it.
• Take a large bowl and add the spices into it.
• Add the sugar, the salt and the spices.
• Mix them well.
• Mix the warm milk mixture with the flour and the cooked rice.
• Add the eggs, lemon extract and almond extract together.
• Add the baking soda in the mixture.
• Simmer it for few minutes.
• Your dish is ready to be served.

Video

Notes

Selecting Sticky Black Rice: Choose high-quality glutinous black rice for the best results. Look for rice that's shiny and uniform in color.

Soaking the Rice: Soak the rice for at least 4 hours or overnight to ensure even cooking and a creamy texture.

Coconut Milk Consistency: Use thick coconut milk for a rich and creamy texture. Shake the can before opening to ensure a smooth consistency.

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Nutrition

Calories: 1058kcal | Carbohydrates: 197g | Protein: 25g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 916mg | Potassium: 598mg | Fiber: 7g | Sugar: 39g | Vitamin A: 290IU | Vitamin C: 0.4mg | Calcium: 157mg | Iron: 7mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Cooking Tips

• Rinse the Rice: Rinse the black rice thoroughly before soaking to remove excess starch and achieve the desired texture.
• Proper Soaking: Soak the rice for the recommended time to ensure it cooks evenly and attains a creamy consistency.
• Coconut Milk Magic: Use good-quality coconut milk for an authentic flavor and creamy texture. Don’t forget to shake the can before opening.
• Simmering Technique: Allow the rice mixture to simmer gently to avoid scorching. Stir occasionally to prevent sticking to the bottom of the pot.
• Sweetness Balance: Adjust the sweetness level to your preference by adding sugar gradually, tasting as you go.

Share insights on common mistakes to avoid:

• Skipping Soaking: Skipping the soaking step can lead to unevenly cooked rice with a crunchy center.
• Rushing the Simmer: Cooking the rice pudding on high heat can cause it to stick to the pot and burn. Maintain a gentle simmer.
• Using Thin Coconut Milk: Thin coconut milk won’t give you the desired creamy texture. Opt for thick coconut milk for richness.
• Overmixing: Overmixing the rice during cooking can break the grains and result in a mushy consistency.
• Adding Sugar Too Early: Adding sugar too early in the cooking process can hinder the rice from softening properly.

Serving Suggestions

• When to Serve: Thai Sticky Black Rice Pudding is a versatile dessert perfect for satisfying sweet cravings, post-meal indulgence, or even as a delightful breakfast option.
• Audience: This dessert is a favorite among those who appreciate the harmony of sweet and earthy flavors. It’s suitable for all age groups and occasions.
• Complements: Serve warm or chilled in bowls or small dishes. Sprinkle toasted sesame seeds or crushed peanuts on top for an added nutty crunch.
• Beverage Pairing: Complement the richness of the pudding with a cup of aromatic Thai tea or a refreshing lemongrass-infused drink.
• Different Presentations: Transform your Thai Sticky Black Rice Pudding into a contemporary dessert by layering it with fresh mango slices and a drizzle of coconut cream. Serve in elegant glasses for a stunning visual effect.

FAQs of Thai Sticky Black Rice Pudding

• Can I use regular white rice instead of black rice? While white rice can be used, the unique flavor and texture of black rice are essential for the authenticity of the dish.
• How do I achieve the perfect creamy texture? The key lies in soaking the black rice adequately and allowing it to simmer gently until fully cooked. Stirring occasionally prevents sticking.
• Can I make this dessert ahead of time? Absolutely! Thai Sticky Black Rice Pudding can be prepared ahead and stored in the refrigerator. Reheat gently or enjoy it chilled.
• Is this dessert gluten-free? Yes, the recipe is naturally gluten-free as it uses glutinous black rice, which is different from gluten-containing grains.
• How should I store any leftovers? Store leftover pudding in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave before serving.

Explore the art of crafting Thai Sticky Black Rice Pudding – a blend of tradition and taste. Subscribe for more recipes and flavors to elevate your culinary skills.

Nazia Cooks

Pastry chef at Food And Meal Restaurant

Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.