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Thai Sticky Black Rice Pudding Recipe


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Thai Sticky Black Rice Pudding

An easy Thai rice pudding made with sticky black rice, coconut milk, and honey.

Thai Sticky Black Rice Pudding recipe

Servings: 6
Total Time: 1 hour 15 minutes plus 8 hours rice soaking time
Recipe by: Frankie


1 cup black glutinous rice, soaked in water and refrigerated for at least 8 hours.
14-ounce can unsweetened coconut milk
2 cups water
1 tsp salt
1/4 cup raw honey
optional: coconut flakes and/or sliced banana for serving


1. Take the rice out of the fridge, drain and rinse thoroughly under cold water. Add the drained rice and the water to a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover the pan and simmer, for 40 to 45 minutes or until rice is tender and the water has been absorbed, but don't remove the lid for at least 40 minutes.

2. Stir in the coconut milk, honey, and salt. Cook uncovered over medium-low heat, stirring often to prevent sticking to the bottom of the pan, until thickened, about 20 minutes.

3. Transfer to a serving bowl and allow to cool for about 15 minutes.

4. Serve warm or chill in the fridge and serve cold, top with coconut flakes and/or sliced banana if you like.

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Thai Sticky Black Rice Pudding


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