Thai Black Rice Pudding

"This is a rice pudding with a twist! This black rice pudding tastes like it has berries in it but it doesn't! Sweet black rice can be found at ethnic or Asian markets and it turns purplish when cooked."
photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
photo by Kathy228 photo by Kathy228
Ready In:
1hr 15mins




  • Place rice in a bowl and rinse with water by stirring in a counter clockwise motion.
  • Do this repeatedly until the water is clear and clean, indicating the rice is clean.
  • Pick out any odd grains.
  • In a medium saucepan, stir rice, salt, sugar and water and bring to a boil.
  • Stir well and reduce heat to low.
  • Cover and simmer gently for 1 1/2 hours to 2 hours until all of the water has been absorbed and the rice is tender.
  • Stir in the coconut milk and serve immediately as a hot dish.
  • Or chill and serve cold.

Questions & Replies

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  1. This turned out very yummy. Thank you so much for posting the recipe. Just wanted to add, I saw that one of the commentators recommended soaking to rid of "dye" because everything turned purple. The purple coloring is the natural color of black rice's husks which are not removed. There's no dye involved. Just wanted to throw that out there. Thanks again.
  2. Brilliant, used exact measurements and turned out just like the photo however I would have reduced the water by 1/2 cup. Excellent recipe! make sure to use Glutinous Short Grain Black Rice (Also known as Forbidden Rice) as this will NOT work with wild rice :) Thanks!!!
  3. This is the recipe I've been looking for and had no idea it was so incredibly simple. As another reviewer has posted, I think I'll reduce the water to 3 cups next time. Maybe simmering uncovered would do the same thing by boiling off that extra liquid. It's too wet. Something I also learned was opening a can of coconut milk, the cream sits on top and if you dump it in straight from the can it's a bit lumpy in the pudding. Being cream, I think it will melt a bit if warmed, so that will be one tweak is to steal all the cream and enough milk to make one cup and warm it and stir it smooth before putting it in so it swirls in a bit. But before adding the coconut cream, I think I'm going to also thicken it just a tiny bit with a corn starch slurry and some heat as well and make it extra gooey. I think these changes will replicate my favorite Black sticky rice pudding from a restaurant I ate at many years ago in Seattle and hold as the gold standard all other Thai restaurants failed to meet. Thanks for this recipe.
  4. At first, I was uncertain about trying this recipe since it described it as tasting like berries. The final result did have a hint of berry but was not overpowering. In general, this made a flavorful dish that we will certainly be making again. I made the recipe as described except that I used 1/4 cup coconut sugar and 1/4 cup organic maple syrup instead of the suggested sugar. I also had extra liquid after simmering on low for 2 hours. I removed the lid and stirred for 5 more minutes to boil off the extra. The rice was cooked through and had a great texture.
  5. This was great! Thank you. My boyfriend wanted me to make something with black rice and he absolutely loves coconut milk so this went over great. I think I'll use less water next time, I ended up straining the rice after more than two hours passed and the rice was more than tender enough.



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