Black sticky rice pudding with coconut cream

Name: Black sticky rice pudding with coconut cream
Total time: 1 h 15 min
Cuisine: Thai
Ingredients: 200g black glutinous rice, rinsed; 750ml water; 100g palm sugar, or soft light brown sugar; 0.25 tsp salt; 400ml coconut milk; 1 tbsp cornflour; 1 mango, sliced

Chewy black rice cooked until soft and sweet, finished with a salty coconut cream.

Time1 hr 15
LevelEasy
Costabout £0.38 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

200 gblack glutinous ricerinsed
750 mlwater
100 gpalm sugaror soft light brown sugar
¼ tspsalt
400 mlcoconut milk
1 tbspcornflour
1mangosliced

Method

1
Soak the rice in cold water for at least 1 hour, then drain.
60 min
2
Put the rice and water in a pan. Bring to the boil, then simmer for 40 minutes, stirring now and then, until soft.
40 min
3
Stir in the sugar and cook for 5 minutes more until thick and glossy.
5 min
4
Heat the coconut milk with the salt and cornflour for 3 minutes until slightly thickened.
3 min
5
Spoon the rice into bowls, pour over the coconut cream and top with mango.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.