Sticky Black Rice and Coconut Pudding

Why have boring brown rice when you can have it black and sticky? This exotic treat puts a healthy twist on rice pud
By Jenni Muir
Sticky Black Rice and Coconut Pudding
  • Rating:
  • Serves: 1
  • Cook Time: 30 minutes
  • Prep Time: 2 minutes
  • Effort: easy



  • 50 g black sticky (thai) rice
  • about 300ml water
  • 1 tbsp palm sugar or brown sugar
  • 1/2 cinnamon stick
  • 4 tbsp coconut milk, (reduced-fat coconut milk if desired)
  • pinch of salt


1. Place the water in a saucepan, add the sugar and stir to dissolve. Add the rice and cinnamon stick and bring to a boil. Reduce the heat and simmer for 25-35 minutes, stirring occasionally, until the rice is tender. You can keep boiling until the rice breaks down if you prefer, adding a little more water if it becomes too dry.

2. In a small bowl, combine the coconut milk and salt. When the rice is done, pour a little of the coconut milk into the rice and stir through. Transfer to a serving dish, discarding the cinnamon stick. Pour the remaining coconut milk over the top and serve warm.

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