Black Sticky Rice Pudding Recipe

Black sticky rice: A type of glutinous rice that has a unique chewy texture and a slightly nutty flavor.

Water: Used to cook the rice and soften it to the perfect consistency.

Coconut milk: Provides a rich, creamy texture and a subtle coconut flavor to the pudding.

Sugar: Adds sweetness to balance the flavors of the rice and coconut milk.

Salt: Enhances the overall flavor and balances the sweetness.

When rinsing the black sticky rice, make sure to use a fine-mesh sieve to prevent any grains from escaping. This ensures that the rice is thoroughly cleaned and free from excess starch, which can affect the final texture of your pudding. Additionally, when simmering the rice, keep the lid slightly ajar to allow some steam to escape, preventing the mixture from becoming too watery. Stirring occasionally is crucial to avoid the rice sticking to the bottom of the saucepan and to ensure even cooking.

• black sticky rice - Substitute with purple sticky rice: Purple sticky rice has a similar texture and slightly nutty flavor, making it a good alternative.

• black sticky rice - Substitute with white sticky rice: While the color will be different, white sticky rice can provide a similar chewy texture.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, nutty flavor, though it will be less creamy.

• coconut milk - Substitute with soy milk: Soy milk offers a similar consistency and can be used for a dairy-free option.

• sugar - Substitute with honey: Honey can add a different layer of sweetness and a slight floral note.

• sugar - Substitute with maple syrup: Maple syrup provides a rich, caramel-like sweetness that complements the dish well.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth, though use sparingly to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can be used for a more nuanced, mineral-rich flavor.

• Allow the black sticky rice pudding to cool completely before storing. This helps to prevent condensation, which can make the pudding watery.
• Transfer the pudding into an airtight container. For best results, use a container that is just the right size to minimize air exposure.
• Store the container in the refrigerator. The pudding will keep well for up to 5 days.
• If you prefer to freeze the pudding, portion it into individual servings. This makes it easier to thaw only what you need.
• Use freezer-safe containers or heavy-duty freezer bags for freezing. Ensure to leave some space at the top of the container or bag, as the pudding will expand when frozen.
• Label the containers or bags with the date of freezing. This helps you keep track of how long the pudding has been stored.
• To thaw, transfer the desired portion from the freezer to the refrigerator. Allow it to thaw overnight for the best texture.
• If you need to thaw it quickly, you can use the microwave. Place the pudding in a microwave-safe dish and use the defrost setting, stirring occasionally to ensure even thawing.
• Once thawed, you can reheat the pudding on the stovetop or in the microwave. Add a splash of coconut milk or water if it seems too thick.
• Stir well while reheating to restore its creamy consistency. Enjoy your black sticky rice pudding warm or chilled, just as you like it.

• Stovetop Method:

  1. Place the leftover black sticky rice pudding in a saucepan.
  2. Add a splash of coconut milk or water to loosen the pudding.
  3. Heat over low to medium heat, stirring occasionally, until warmed through.
  4. If the pudding becomes too thick, add a bit more liquid until you reach the desired consistency.

• Microwave Method:

  1. Transfer the black sticky rice pudding to a microwave-safe bowl.
  2. Add a tablespoon of coconut milk or water to the pudding.
  3. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through.
  5. Continue heating in 30-second intervals until the pudding is warm.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the black sticky rice pudding in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 15-20 minutes, or until warmed through.
  5. Stir halfway through the heating process to ensure even warming.

• Double Boiler Method:

  1. Fill the bottom of a double boiler with water and bring it to a simmer.
  2. Place the black sticky rice pudding in the top part of the double boiler.
  3. Stir occasionally, allowing the steam to gently reheat the pudding.
  4. Add a splash of coconut milk or water if the pudding is too thick.
  5. Heat until the pudding is warm and has reached the desired consistency.

• Saucepan: A medium-sized saucepan is essential for cooking the black sticky rice and combining it with the other ingredients.

• Measuring cups: Use measuring cups to accurately measure the rice, water, coconut milk, and sugar.

• Wooden spoon: A wooden spoon is ideal for stirring the rice mixture as it cooks, ensuring even cooking and preventing sticking.

• Sieve: A sieve is useful for rinsing the black sticky rice under cold water until the water runs clear.

• Stove: The stove is necessary for boiling and simmering the rice mixture.

• Mixing bowl: A mixing bowl can be used to hold the rinsed rice before adding it to the saucepan.

• Measuring spoons: Use measuring spoons to measure out the salt accurately.

• Ladle: A ladle can be used to serve the pudding once it has cooled slightly.

• Serving bowls: Serving bowls are needed for presenting the pudding, whether warm or chilled.

Rinse efficiently: Use a fine-mesh sieve to quickly rinse the black sticky rice until the water runs clear.

Pre-measure ingredients: Measure out the coconut milk, sugar, and salt beforehand to streamline the cooking process.

Use a timer: Set a timer for the simmering and cooking stages to avoid overcooking and to multitask effectively.

Batch cooking: Double the recipe and store extra portions in the fridge for a quick dessert later.

Quick cool down: Spread the pudding on a baking sheet to cool it faster if you prefer it chilled.