How To Make Best Black Sticky Rice Dessert

Black Sticky Rice Dessert


·         1 cup ​rice (black glutinous)
·         1/4 cup sugar (brown or substitute maple syrup)
·         1/4 teaspoon salt
·         1 1/2 cans coconut milk
·         1 1/2 cups water
·         3 eggs

For the Topping:

·         1 dollop coconut cream
·         1 dollop whipped cream (optional)


1.    Soak the rice overnight, or for at least 6 hours (otherwise the rice will take all day to cook).

2.    Place drained rice in a pot together with brown sugar, salt, 1 can coconut milk, and all the water. Boil half-covered until the liquid has been absorbed and rice is soft to chew. (If necessary, add 1 cup more water and continue cooking until rice is tender.)

3.    When rice is done cooking, allow it to cool slightly.

4.    Add the remaining 1/2 can coconut milk plus the eggs. Mix thoroughly. Dip your finger in to check the taste - add a little more sugar if needed.

5.    Pour this mixture into one large baking dish, or divide up into individual ramekins. Cover with tin foil (or a lid if using a baking dish). Bake at 350 F for 30 minutes.

6.    Remove from the oven and either serve warm or place in the refrigerator and serve cold (it's good both ways!).

7.    When serving, add a dollop of coconut cream on top (the solid cream from the top of a can of thick coconut milk), or whipped cream. Enjoy with a strong cup of tea or coffee.


1.    Place drained rice in slow cooker together with brown sugar, salt, 1 can coconut milk, and all the water. Cook overnight or all day on LOW or for 2 to 3 hours on HIGH until all liquid is absorbed. Rice should be soft to chewy in texture. (If the rice is too tough, add 1 cup more water and allow to continue cooking until done.)

2.    Follow steps 3 through 7 above (stovetop method) to complete the dish.

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