Coconut-Laced Black Sticky Rice Pudding


Rice pudding is a dessert I love and this is one of my favorite versions. It’s exotic and delicious. You can serve it if you’re looking for a Wow! factor but it’s so easy to make you can also prepare it for a personal treat.

Coconut-Laced Black Sticky Rice Pudding
Serves 8
  1. Small (2 to 31⁄2 quart) slow cooker
  2. Lightly greased slow cooker stoneware
  3. 4 cups water 1 L
  4. 11⁄2 cups Thai black sticky rice 375 mL
  5. 1⁄2 cup raw cane sugar, such as Demerara or other evaporated cane juice sugar 125 mL
  6. 1 tsp vanilla or almond extract 5 mL
  7. Pinch salt Pinch
  8. 1 can (14 oz/400 mL) coconut milk
  9. Chopped mangos, peaches or bananas, optional
  10. Chopped toasted almonds or toasted shredded coconut, optional
  1. 1. In a small saucepan, bring water and black sticky rice to a vigorous boil over high heat. Boil for 2 minutes. Stir in sugar, vanilla and salt, then transfer to prepared slow cooker stoneware.
  2. 2. Cover and cook on Low for 8 hours or overnight or on High for 4 hours. Stir well, then stir in coconut milk. To serve, ladle into bowls and top with chopped fruit and/or toasted almonds, if using.
  1. Tips
  2. Thai black sticky rice is available in Asian markets. In this recipe do not use Chinese black rice or Italian black Venere rice, neither of which is sticky.
  3. If you are halving this recipe, be sure to use a small (11⁄2 to 2 quart) slow cooker.
Judith Finlayson
Posted in Desserts, Gluten-Free, Recipes, Vegetarian & Vegan.


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