Top | Puddings, Custards, and Other Dairy Desserts

Easy Black Sticky Rice Pudding

(recipe, Caroline Cummins)


If you like the flavors and textures of black sticky rice pudding — a dessert often served in Thai restaurants — but don't have the inclination to tackle Su-Mei Yu's elaborate version, try this. It's quick to whip up if you've already cooked a batch of black rice (also known as "forbidden rice") for dinner; otherwise, you'll need to factor in the lengthy soaking (about 1 hour) and cooking time (at least 30 minutes) of the rice.


  1. 2 cups cooked black sticky rice or forbidden rice (see Note)
  2. 1 egg, beaten
  3. 3 Tbsp. tapioca (instant is faster; pearl tapioca needs to be soaked in hot water for about 20 minutes before using)
  4. ½ cup minced palm sugar or brown sugar (see Note)
  5. Pinch of salt
  6. 1 can (14 ounces) coconut milk
  7. 1¼ cups whole milk
  8. Toasted shredded coconut, for garnish (optional)


  1. Divide the rice between four dessert bowls.
  2. In a medium saucepan, whisk together the egg, tapioca (presoaked if using pearl tapioca), sugar, salt, coconut milk, and regular milk. Let sit for a few minutes, then cook, stirring frequently, over gradually increasing heat for about 20 minutes, until the heat is on medium and the mixture is simmering slowly. When the mixture has thickened for a few minutes, remove from the heat and pour over the rice in the bowls.
  3. Sprinkle with the toasted coconut, if using, and serve.


Also known as "forbidden rice," black rice is a purplish-black rice available in Asian markets. You can also use glutinous black rice, or black sticky rice, which cooks up more gloppily. Don't confuse either with wild rice. Palm sugar is sold in large disks in Asian markets and has a delicate, toffee-like flavor. Use brown sugar as a substitute.