Black Sticky Rice Pudding is a truly versatile recipe! It can be eaten hot or cold, topped anything you like! It’s also as delicious for breakfast as it is for dessert.
It is gluten-free, full of fiber, vegan and packed full of antioxidants – especially when you top it off with some yummy fresh fruit! If you’re already a fan of regular rice or chia pudding, you’ll love this recipe too!
This recipe for Sticky Black Rice Pudding comes from Nicole, a contributor behind the blog Cauldrons and Cupcakes.
A metaphysical teacher and organic farmer, Nicole knows how food heals. In fact, she says in Traditional Chinese Medicine, black rice is used to renew the liver and kidneys – two areas that deteriorate quickly when you’re stressed.
Black Sticky Rice Pudding Ingredients
- 1 cup of black glutinous rice (you can find this in most Asian grocery stores or good supermarkets)
- 2.5 cups of water
- 2 tablespoons palm sugar or soft brown sugar
- Vanilla essence
- 1 cup of coconut milk/cream
*Note – If you are sugar-free use Natvia, stevia or your favorite sugar substitute.
Black Sticky Pudding Rice Method
- Soak the rice overnight (or at least 6 hours) in the water in a ceramic or glass dish. It’s really important to soak your rice well, so please don’t skimp on that part of the cooking process. The water will go a nice shade of purple – try not to get it on you as it will stain some fabrics. Many people suggest you discard the soaking water, rinse and start over, but then you’d lose many of the minerals and anti-oxidants that have leached from the water overnight.
- Transfer to a suitable saucepan and place on the heat. Bring to the boil, stirring occasionally, and then reduce the heat to low, and cover. Cook for a further half an hour to forty-five minutes, until the rice is soft and the mixture has thickened. You need to play this by ear a bit, as you might need to add a little more water and cook longer. It all depends on the rice.
- Add a pinch of salt and 1/4 to 1/2 cup of coconut milk/cream, then sugar to taste. Add a splash of vanilla essence too. She uses about 2 heaped tablespoons of palm sugar, but if you prefer it sweeter, add more. Stir occasionally over the next ten minutes until the rice is thick and pudding-like. (She sometimes omit the coconut milk as a variation, which gives a nuttier flavor.)
- Cool slightly and then serve in bowls with the remaining coconut milk/cream drizzled over the top. Sliced banana or tropical fruits such as papaya or mango are also good. In winter Nicole may use berries. She also uses a big dollop of coconut yogurt (yogurt made with coconut milk!) from a company called Co Yo, which is divine.
- If Nicole has made a less-sweet pudding, she will sometimes add a sprinkle of palm sugar or a dash of maple syrup when serving.
If you loved the sound of this recipe, then you’re going to love Nicole’s other ideas too! See below for her other great recipes and how to stay connected with her! View all her recipes here