Black Sticky Rice Pudding

Black Sticky Rice Pudding


  • 2 cups of North south black sticky rice, previously soaked overnight
  • 1 Tetra Pack of Chaokoh coconut milk
  • 1/2 cup of white sugar
  • 1/2 tsp of sea salt
  • 1 tsp of Trs White Sesame Seeds (toasted)

Special equipment: Steaming pot & a heat-proof bowl

  1. Wash the rice grains under cool water for about a minute. Next, soak the rice in a bowl of water overnight so that it can expand as it absorbs the liquid.
  2. Once you are ready to cook the rice, drain it and place the it in a heat-proof bowl ensuring to allow enough room for the grains to expand when being steamed. Cover the rice with enough boiling water to just cover it.
  3. Fill the steaming pot with about 3 inches of water. Place the bowl on the steamer but make sure the bowl is not sitting in any water. Steam the rice over a medium heat for about 40 minutes.
  4. Meanwhile, heat the coconut milk over a medium heat. Add the sugar and salt and stir well until the sugar is dissolved. Keep the sauce warm.
  5. When the rice is ready, remove it from the steamer and then add about 1/2 a cup of the coconut milk mixture to it. Coat the rice well with the sauce and then let it sit for about 15 minutes.
  6. Once you are ready to serve, drizzle the rice with a little more sauce and sprinkle on the toasted sesame seeds.

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