Food & Wine

Black Sticky Rice Pudding

The cover of the Tri-City Herald's Food & Wine section Dec. 17 will feature four inexpensive, yet delicious and festive, cookie recipes. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Black Sticky Rice Pudding

Vegan Friendly

Years ago, when my husband, daughter and I traveled in Thailand, we became addicted to mangoes and sticky rice, a truly delicious sweet. After our return, we tried but could never duplicate the superb taste and texture of the authentic version. Although this black sticky rice pudding is a different dish, it reminds me of that delightful concoction. In fact, it's so good you don't even need the fruit. Although it's high in saturated fat, it comes from the coconut milk - Judith Finlayson

Makes 6 servings.


2 cups cooked black sticky rice (see Tips)

1 can (14 oounces) coconut milk

1/2 cup packed raw cane sugar, (see Tips)

1/2 teaspoon salt

1/4 cup toasted, shredded, sweetened coconut

1 cup sliced strawberries or kiwifruit or chopped peaches or mango

finely chopped mint, optional


In a saucepan, combine coconut milk, brown sugar, and salt. Bring to a boil over medium heat and cook, stirring, until sugar dissolves. Stir in rice and cook, stirring, until thickened, about 10 minutes. Transfer to a serving bowl and chill, if desired.

When you're ready to serve, top with fruit and garnish with coconut and mint, if using.

Tips: Thai black sticky rice is available in Asian markets. Do not use Chinese black rice, which is not sticky. To cook this quantity of black sticky rice, use about 3/4 cup rice and 1-1/2 cups water. Soak the rice for at least 4 hours or overnight, then bring the rice and soaking liquid to a rapid boil in a heavy pot with a tight-fitting lid. Reduce heat to low and simmer until rice is tender, 30 to 45 minutes.

The author likes to make this pudding using piloncillo, unrefined Mexican sugar, which is sold in cones in Latin markets. Use a 4-ounce cone in this recipe.

Nutrients per serving ‹ Calories: 305; Protein: 3.3 g; Carbohydrates: 41.4 g; Fat (Total): 15.4 g; Saturated Fat: 13.2 g; Monounsaturated Fat: 0.6 g; Polyunsaturated Fat: 0.2 g; Dietary Fiber: 1.0 g; Sodium: 221 mg; Cholesterol: 0 mg

From: The Complete Whole Grains Cookbook:150 Recipes for Healthy Living by Judith Finlayson.