What does Thai black rice taste like?

Thai black rice has a distinct flavor profile. It’s nutty, earthy, and slightly sweet even before sugar is added. When cooked, it develops a deep richness that sets it apart from white rice or jasmine rice. This unique flavor becomes even more pronounced in Thai Black Sticky Rice Pudding , where it’s enhanced by palm sugar, salt, and coconut cream. Unlike white rice, which can be bland on its own, Thai black rice carries its own character. That’s why Thai Black Sticky Rice Pudding is so memorable—it doesn't rely solely on sugar or toppings to be delicious. The rice itself contributes a bold taste that complements the creamy coconut and caramel notes from the palm sugar. Whether you’re enjoying it plain or topped with fruit and nuts, the flavor of Thai black rice stands at the heart of the dish. Its complexity is what makes Thai Black Sticky Rice Pudding so unique among global desserts.

Is Thai black rice sticky?

Absolutely. Thai black rice, also known as black glutinous rice or black sticky rice, becomes naturally sticky when cooked. Despite being called “glutinous,” it contains no gluten. The term refers to its glue-like texture, which helps it bind together once fully cooked. This sticky quality is what makes it perfect for desserts like Thai Black Sticky Rice Pudding . The texture is chewy but soft, offering a pleasant resistance with every bite. Unlike other sticky rice used for savory dishes, black sticky rice brings a slightly nutty and earthy taste, which pairs wonderfully with sweet coconut toppings. In Thai Black Sticky Rice Pudding , this stickiness is essential. It holds the pudding together and creates the dense, creamy body that makes this dessert so iconic. Without that natural stickiness, the dish wouldn’t achieve its signature consistency.

Can you use Thai sticky rice for rice pudding?

Yes, Thai sticky rice—especially black glutinous rice—is ideal for making rice pudding. Unlike standard rice varieties, Thai sticky rice has a naturally sticky texture when cooked, which helps create the thick, creamy consistency expected in Thai Black Sticky Rice Pudding . In fact, black sticky rice is specifically chosen for this dish because of its chewy bite and ability to hold up well during long cooking times without breaking down. The rice not only adds structure but also a rich color and earthy flavor that you can’t replicate with white or jasmine rice. Using Thai sticky rice ensures authenticity and enhances the texture, making the pudding both visually appealing and deeply satisfying.

What is black rice pudding made of?

Thai Black Sticky Rice Pudding is made primarily from black glutinous rice, water, palm sugar, and salt. For enhanced flavor and aroma, pandan leaves are commonly simmered with the rice. Once the rice reaches a soft, creamy consistency, it’s topped with rich coconut cream that’s lightly salted to balance the sweetness. Some variations also include toasted coconut, fresh mango, or crushed peanuts for added texture and flavor. This combination of ingredients gives the pudding its chewy texture, nutty depth, and sweet-salty richness. The main appeal of Thai Black Sticky Rice Pudding is the harmony of simple, whole-food ingredients coming together in a dish that feels both traditional and luxurious. Whether enjoyed warm or cold, it always satisfies with its smooth finish and fragrant undertones.

Thai Black Sticky Rice Pudding – The Most Delicious Thai Dessert You Must Try (2025)

Description

This Thai Black Sticky Rice Pudding is a rich, comforting dessert made with a blend of black and white glutinous rice, gently simmered with pandan leaves and sweetened with palm sugar. Topped with salty coconut cream and optional toasted coconut or mango, it’s a creamy, indulgent treat perfect for warm or cold servings.

Ingredients

Scale

1 cup black glutinous rice (black sticky rice)
4 tbsp white glutinous rice (white sticky rice)
4 cups water
2 pandan leaves, folded and knotted
1 cup palm sugar (or brown sugar), grated
1/2 tsp salt
1/2 cup coconut cream
1/8 tsp salt (for topping)
1/2 cup shaved coconut, toasted (optional)
Mango cubes or crushed peanuts, for topping (optional)

Instructions

Place both black and white glutinous rice in a bowl and cover with water about 2 inches above the rice. Soak for at least 4 hours or up to 12 hours.
Drain the soaked rice and transfer it to a small pot or large saucepan.
Add the knotted pandan leaves to the pot.
Add 4 cups of cold water and bring to a boil. Reduce heat to low and simmer gently for 30 minutes without a lid, stirring frequently during the last 15 minutes and constantly toward the end.
The rice should be fully cooked, soft, and the liquid thickened to a creamy consistency from the rice starch.
Stir in grated palm sugar and 1/2 tsp salt until dissolved, about 20 seconds.
Ladle the pudding into serving bowls. The consistency should be oozy and creamy, not runny or overly thick.
Mix 1/2 cup coconut cream with 1/8 tsp salt and drizzle over the pudding.
Top with toasted coconut, mango cubes, or crushed peanuts if desired. Serve immediately.

Notes

Black glutinous rice gives the pudding its signature dark color and nutty flavor. White glutinous rice helps balance texture.
Pandan leaves add a fragrant aroma but can be omitted if unavailable.
Grated palm sugar offers a deep, caramel-like sweetness; substitute with brown sugar if needed.
Toasted coconut and mango cubes add texture and tropical flavor to the final dish.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 18g
Sodium: 160mg
Fat: 10g
Saturated Fat: 8g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg

Keywords: Thai black sticky rice pudding, black glutinous rice dessert, coconut sticky rice, Thai dessert, sweet sticky rice