Black sticky rice pudding

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I’m writing to you from Comfort Food Headquarters — a.k.a. the miniature fortress I’ve made for myself under a thousand or so blankets. I wake up every single day craving the exact same foods:

1. A steaming hot cup of chai, plus a refill or two.

2. A hot, oozy, melty grilled cheese + salad with winter fruit

3. All. The. Soup. Like, all of it.

4. Soft, chewy ginger molasses cookies, to be consumed by the half-dozen, and

5. The Thank You for Shovelling Cake, which any of my new roommates are welcome to make for me anytime. Anytime.

The latest indulgence to enter the comfort food fray is, naturally, rice pudding. It’s everything you could want from a winter dessert: it’s warm, it’s gooey, it’s sweet, it’s rich, and it can be spiced up or vanillaed down as much as you like.

I used to make a pretty traditional rice pudding, with arborio rice for creaminess, some orange zest, a vanilla bean, a few tablespoons of sugar and a pinch of salt, and it was delicious. But ever since my trip to Asia two (?!) years ago, I’ve been craving the rice puddings that I had while there: rice the colour of a midnight sky — right around the edges of the moon where it glows faintly purple, sweetened with cane sugar, drizzled with coconut milk, and topped with toasted mung beans or sesame seeds.

This black sticky rice pudding is pretty quick & easy to make — the only time-consuming part is remembering to soak the water soak the rice in the water [oy, remind me not to write posts at the end of the day!] beforehand. It’s best served the day it’s made, and in addition to the sauce, can be topped with fresh mango slices, or any other toasted nut/seed of your liking. Best enjoyed while the weather remains lousy, so bon appétit, fellow blanket-swaddled-winter-sufferers!

Black sticky rice pudding

Prep Time: 5 hours

Cook Time: 35 minutes

Total Time: 35 minutes

Serving Size: 4-6


    For the coconut sauce:
  • 1 (400 ml) can of coconut milk
  • 1/4 cup creamed coconut
  • 1/4 tsp salt
  • 3-5 Tbs sugar (to taste)
  • For the sticky rice:
  • 1 cup black sticky rice (sometimes called glutinous black rice)
  • 3 cups water
  • Garnish
  • 2 Tbs toasted white sesame seeds (optional)


  1. Soak rice in cold water overnight, or for 5 hours in warm water prior to beginning recipe.
  2. For the coconut sauce:
  3. In a medium saucepan, combine the coconut milk, the creamed coconut, the salt, and 3 Tablespoons of sugar. Bring heat to medium, and stir constantly until sugar has dissolved and creamed coconut has completely melted. Add more sugar to taste.*
  4. Set aside to cool.
  5. For the sticky rice:
  6. In a large (uncovered) pot, boil the rice and water together for 20-30 minutes, or until 90% of the water has evaporated, stirring occasionally.
  7. Reduce heat to medium-low, and add half the coconut sauce. Stir until the sauce has been completely absorbed by the rice. Taste and add more sugar if necessary.
  8. Assembly:
  9. Fill bowls with desired amount of rice pudding, drizzle them with the remaining coconut sauce, and sprinkle with toasted sesame seeds.

*I find the glutinous rice to be quite a 'sweet' rice on its own, so I don't add too much sugar to the sauce, but if you like your rice pudding on the sweeter side, feel free to add more sugar to your liking.





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