Ingredients
Rice and Cooking Ingredients
- 1 cup black glutinous rice (black sticky rice)
- 4 tbsp white glutinous rice (white sticky rice)
- 4 cups water
- 2 pandan leaves, folded and knotted
- 1 cup loosely packed palm sugar (or brown sugar), grated
- 1/2 tsp salt
Toppings
- 1/2 cup coconut cream (very highly recommended)
- 1/8 tsp salt
- 1/2 cup shaved coconut, toasted (optional)
- Mango cubes or crushed peanuts for topping (optional)
Instructions
- Soak Rice: Place both the black glutinous rice and white sticky rice in a bowl and cover with water about 5 cm (2 inches) above the rice. Soak for 4 hours or up to 12 hours to soften the grains and prepare for cooking.
- Prepare for Simmering: After soaking, strain the rice well and transfer it to a small pot or a large saucepan. Add the knotted pandan leaves into the pot to impart an aromatic, fresh, earthy flavor.
- Simmer the Rice: Add 4 cups of cold water to the pot. Bring the mixture to a boil over medium heat, then reduce the heat to low to maintain a gentle simmer with small, slow bubbles. Let it simmer uncovered for 30 minutes. Stir frequently during the last 15 minutes and almost constantly near the end to prevent the rice at the bottom from catching and to encourage creamy starch release.
- Check Consistency: The rice should be tender and fully cooked, and the liquid should be thickened, creamy, and reduced—not watery. The natural starch from the black sticky rice thickens the liquid into a sauce.
- Add Sugar and Salt: Stir in the grated palm sugar and 1/2 teaspoon salt. Mix well until the sugar fully dissolves, about 20 seconds.
- Serve the Pudding: Ladle the pudding into serving bowls. The consistency should be thick enough that it oozes slowly but is not too runny or too thick. If too thick, add a little water to thin and stir.
- Prepare the Coconut Topping: Combine 1/2 cup coconut cream with 1/8 teaspoon salt, stirring to blend the flavors.
- Garnish and Serve: Drizzle the salted coconut cream over the rice pudding. Optionally, sprinkle toasted coconut flakes, mango cubes, or crushed peanuts on top. Serve immediately for best texture and flavor.
Notes
- Black sticky rice (black glutinous rice) is a nutty-flavored rice commonly found in Asian and Thai grocery stores. It becomes sticky and creamy when cooked and is naturally gluten-free.
- White sticky rice adds stickiness but lacks the nutty flavor; combining both yields the best pudding texture.
- Pandan leaves provide an essential aromatic flavor and cannot be substituted without changing the authentic taste; use kaffir lime leaves as a close alternative if unavailable.
- Grated palm sugar adds a deep caramel flavor; dark brown sugar can be a substitute, but palm sugar is preferred for authenticity.
- Toast shaved coconut flakes in an 180°C (350°F) oven for 5–8 minutes, stirring once, until golden brown for a crunchy topping.
- The dish is naturally vegan, gluten-free, nut-free, and lactose-free.
- Avoid replacing sticky rice with regular rice as it won't produce the same creamy texture; consider alternative rice pudding recipes for non-sticky rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Asian, Thai
- Diet: Gluten Free, Vegan
