Ingredients for Thai Coconut Black Sticky Rice
- Black Sticky Rice
- 1 1/2 cups water (plus 1-2 tablespoons, if needed)
- 1 (13.5 ounce) can full-fat coconut milk
- Raw Sugar
- Pinch of salt
- Sweetened Flaked Coconut
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How to Make Thai Coconut Black Sticky Rice
- Rinse 1 cup of black sticky rice thoroughly under cold water until the water runs clear. Drain well.
- Place the rinsed rice in a medium saucepan. Add 1 1/2 cups of water.
- Gently remove any rice grains that float to the surface. These are likely broken or damaged grains.
- Bring the water and rice to a boil over high heat. Once boiling, immediately reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and most of the water is absorbed. Stir gently every 10-15 minutes to prevent sticking.
- If the rice is too dry before 45 minutes, add 1-2 tablespoons of water at a time. If there’s too much liquid, carefully pour off some of the excess.
- In a separate bowl, whisk together 1 (13.5 ounce) can full-fat coconut milk, 1/4 cup turbinado sugar (or white/brown sugar), and a pinch of salt.
- Gently stir the coconut milk mixture into the cooked rice. Continue to cook over low heat for 5-7 minutes, stirring frequently, until the mixture thickens to a pudding-like consistency.
- Remove from heat and let stand for 5 minutes to allow the pudding to cool slightly.
- Garnish with 2 tablespoons of shredded coconut, if desired.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
68g
Fat
58g
Carbs
6g
