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A Deep, Dark, and Mysterious Dessert

October 8, 2009

Thai Black Sticky Rice Pudding

Our family likes to entertain and one of the parties we like to throw is a Lunar New Year Party. A few years ago we decided to start doing it because in Oregon, January and February are pretty gloomy and wet and everyone’s looking for a pick-me-up after the holidays.

Charles, mom and I would jointly cook, drawing up the menu together but being careful to divide the dishes among us to showcase each of our culinary talents. One year, my mother Pranee was debating whether or not to make Thai Black Sticky Rice Pudding. She thought it might be too ordinary. But what’s ordinary to mom, might be pretty exotic to others, we reminded her. We decided to go for it and wait until our guests had consumed the dessert before we told them what it was. They were all dying to know because they were entranced by its deep, dark color, and it’s appearance of being soft like a pudding, but having a crunch to it. They would all ask what the white topping was all about — we were instructing them to stir in the white coconut milk topping into the dessert.

Well, they all loved it. And mom agreed to finally share her secret for….

Is it pudding? Is it tapioca? No it's Thai Black Sticky Rice Pudding!

Is it chocolate pudding? Is it tapioca? No it's Thai Black Sticky Rice Pudding!

Thai Black Sticky Rice Pudding

  1. 2 cups long-grain Thai black sticky rice. It will have the appearance of regular long-grain rice but look like it’s been toasted but is actually a different variety of long-grain rice. NOTE: Do not be tempted to get short-grain Japanese sticky rice. It will not turn out the same.

    This is what the black sticky rice looks like before it's cooked.

    This is what the black sticky rice looks like before it's cooked.

  2. 12 cups water
  3. 3 cups granulated sugar
  4. 1 can of coconut milk
  5. 2 teaspoons salt
  • In a bowl, soak the black sticky rice in hot water overnight. Make sure the water completely covers the rice by an inch or so because the rice will swell. The next day when you’re ready to cook, drain the water.
  • In a stock pot, bring the 12 cups of water to a boil and lower the heat to medium.
  • Add the black sticky rice.
  • Cover with lid and keep at a low boil for 2-and-a-half hours, stirring every so often so the rice doesn’t stick to the bottom of the pot.
  • When you’ve got about 10 minutes left to boil the rice, add the 3 cups of sugar and stir in, making sure to completely dissolve the sugar. Cook the last 10 minutes and turn off heat and keep covered.
  • In a saucepan, combine salt and coconut milk and heat over low heat until the salt is completely dissolved and then turn off the heat.
  • When you’re ready to have dessert, serve the black sticky rice in bowls and drizzle the coconut milk into the top of each bowl.

As mom says: “Aroy na” (It’s yummy)

— Victor (with much thanks to my mother Pranee, who has taught me almost everything she knows about Thai cooking. I’m working on making sure I learn the rest soon as she’s 75.)

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5 Comments leave one →
  1. Jacquie LaDue permalink
    October 8, 2009 9:28 am

    That looks delicious! I’ve added long-grain Thai black sticky rice to my shopping list.

    • vpanichkul permalink*
      October 8, 2009 11:54 am

      Jacquie, In Salem you can find the long-grain black sticky rice at:
      Que Huong Oriental Foods
      3360 Silverton Rd NE
      Salem, OR 97301-8660
      (503) 371-7274‎

  2. steve m permalink
    October 8, 2009 12:19 pm

    It is an absolutely fabulous ending to a meal!

  3. Rebecca VanderMalle permalink
    October 8, 2009 7:31 pm

    This looks fantastic! I’ve only had the white sticky rice with mangos, which is one of my favorite foods on the planet that Vic’s Mom makes. I bookmarked your site Vic! Thanks! Becky

  4. Ginny Renaud permalink
    October 9, 2009 7:55 am

    Mark and I were at that Lunar New Year’s Party and everything you say about Thai Sticky Rice is true. You and Charles have introduced us to so many tastes we had been missing. Thanks for sharing the recipe.

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