Thai Coconut Black Sticky Rice
Indulge in the exquisite flavors of Thai cuisine with this Thai Coconut Black Sticky Rice, a sweet and creamy dessert that's as comforting as it is vibrant. Made with nutty black glutinous rice simmered to tender perfection, this traditional recipe is elevated by a rich coconut milk sauce sweetened with palm sugar and a luscious drizzle of thickened coconut cream. The dish is beautifully balanced with a touch of salt and optional toppings like juicy fresh mango slices and toasted sesame seeds, adding both texture and a pop of color. Naturally gluten-free and perfect for pairing with tropical fruits, this dessert brings a taste of Thailand right to your table. With simple ingredients and a straightforward cooking process, this recipe is perfect for family gatherings, dinner parties, or whenever the craving for an authentic Thai treat strikes.
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Recipe Information
Ingredients
- 1 cup black glutinous (sticky) rice
- 2 cups water
- 1.5 cups coconut milk
- 0.5 cup palm sugar (or granulated sugar)
- 0.25 teaspoon salt
- 1 teaspoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
- 1 cup fresh mango (optional, for topping)
- 1 tablespoon toasted sesame seeds (optional, for garnish)
Instructions
Rinse the black sticky rice under cold water until the water runs mostly clear to remove excess starch.
In a medium saucepan, combine the rinsed black sticky rice with 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for about 45-50 minutes, stirring occasionally, until the rice is tender and has absorbed most of the water.
While the rice is cooking, prepare the sweet coconut sauce. In a separate small saucepan, combine 1 cup of coconut milk, the palm sugar, and the salt. Heat over low to medium heat, stirring frequently, until the sugar is fully dissolved. Remove from heat and set aside.
To make the coconut cream topping, whisk 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. In another small saucepan, combine the remaining 1/2 cup of coconut milk and the cornstarch slurry. Heat over low heat, stirring constantly, until the mixture thickens slightly. Remove from heat and set aside.
Once the rice is cooked, stir in the sweet coconut sauce, mixing well to ensure the rice absorbs the flavors. Let it cook for an additional 5 minutes, then remove it from the heat.
To serve, scoop portions of the coconut black sticky rice into bowls. Drizzle the thickened coconut cream over the top. If desired, garnish with fresh mango slices and toasted sesame seeds.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 42.0 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 281 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
