This black sticky rice pudding with coconut milk is a comforting, lightly sweet dessert with a nutty flavor and satisfyingly chewy texture. Served with fresh or caramelised fruit and a drizzle of coconut milk, it feels indulgent while remaining simple and wholesome.
Why You’ll Love This Recipe
This recipe is naturally dairy-free and gluten-free, making it suitable for many dietary needs. The contrast between the deep, nutty black rice and creamy coconut milk creates a rich yet balanced dessert. It is easy to prepare with minimal ingredients and can be enjoyed warm or at room temperature. The pudding is versatile enough to be served as a dessert, snack, or even a nourishing breakfast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Rice pudding
1 cup black rice
1 1/2 cups water
1/4 teaspoon salt
400 g canned coconut milk
3 tablespoons brown sugar or coconut sugar
Toppings of choice
1 ripe mango, sliced
1 cup canned mango or peach slices, drained
1 cup fresh or canned pineapple slices
1 ripe banana, sliced or caramelised
1/4 cup coconut flakes, raw or toasted
2 tablespoons sesame seeds, toasted
Extra coconut milk for drizzling
Lime wedges, for serving
Additional brown or coconut sugar, if desired
Directions
Rinse the black rice thoroughly in a sieve under running water until the water runs mostly clear.
Transfer the rinsed rice to a medium saucepan and add the water and salt. Bring to a boil over medium-high heat, uncovered.
Reduce the heat to low, cover the saucepan, and simmer for 15 to 20 minutes, until most of the water has been absorbed.
Stir in 3/4 cup of the coconut milk, reserving the remaining coconut milk for serving. Increase the heat slightly and simmer uncovered for 10 to 20 minutes, stirring occasionally, until the rice is tender but still holds its shape.
If the mixture becomes too dry before the rice is fully cooked, add extra water a few tablespoons at a time until the desired consistency is reached.
Add the brown or coconut sugar and simmer for a few more minutes, stirring well, until the pudding reaches your preferred sweetness and thickness.
Remove from the heat, cover, and let the pudding rest for 10 minutes.
Serve warm or at room temperature, drizzled with the remaining coconut milk and topped with fruit and other toppings of your choice.
Store leftover black sticky rice pudding in an airtight container in the refrigerator for up to five days.
To reheat, warm gently in the microwave or on the stovetop. The pudding will thicken as it cools, so sprinkle in a little water or coconut milk before reheating and stir well to restore a creamy texture.
FAQs
Can I use glutinous black rice instead of regular black rice?
Yes, glutinous black rice works well and will produce an even stickier texture. Cooking time may be slightly shorter.
Is this recipe very sweet?
No, it is lightly sweetened. You can adjust the sugar to taste or add sweetness with fruit toppings.
Can I make this recipe vegan?
The recipe is naturally vegan as written, using plant-based ingredients only.
Can I use coconut cream instead of coconut milk?
Yes, but the pudding will be richer. You may want to use slightly less and add water to balance the texture.
Can I make this pudding ahead of time?
Yes, it can be made in advance and stored in the refrigerator, then reheated or served at room temperature.
What fruits pair best with black sticky rice?
Mango, pineapple, peaches, and bananas all complement the nutty flavor of black rice very well.
Can I serve this pudding cold?
Yes, it can be enjoyed cold, though the texture will be firmer than when warm.
Does black rice need soaking before cooking?
Soaking is not required, but rinsing thoroughly is important for best texture.
Can I reduce the coconut milk?
You can reduce it slightly, but the pudding will be less creamy and cohesive.
Is this suitable for breakfast?
Yes, many people enjoy leftover sticky rice pudding as a filling and nourishing breakfast.
Conclusion
Black sticky rice pudding with coconut milk is a simple yet deeply satisfying dish that brings together chewy whole-grain rice, creamy coconut, and naturally sweet fruit. Whether served as a dessert, snack, or breakfast, it offers comfort, flexibility, and bold flavor in every bite.
Roasted grape chicken thighs combine tender, juicy chicken with sweet roasted grapes and savory aromatics in a rich, tangy balsamic sauce. It’s a one-skillet meal that’s easy to prepare yet packed with complex flavor.
Author:Sophia
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:60 minutes
Yield:4 servings
Category:Main Dish
Method:Roasting
Cuisine:American
Ingredients
4 boneless, skinless chicken thighs
1/3 cup organic balsamic vinegar
1/3 cup extra virgin olive oil
2 tablespoons extra virgin olive oil (for skillet)
1/2 teaspoon sea salt
3 cloves garlic, minced
1 tablespoon fresh lemon juice
2 teaspoons fresh rosemary, finely chopped
2 cups seedless red grapes, halved
1/2 cup onion, finely chopped
Instructions
In a medium bowl, whisk together balsamic vinegar, 1/3 cup olive oil, sea salt, garlic, lemon juice, and rosemary.
Add chicken thighs and coat evenly in the marinade. Let sit at room temperature for 20 minutes.
Preheat oven to 425°F (220°C).
Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Remove chicken from marinade (reserve the marinade) and sear for 2 minutes per side until golden.
Add halved grapes and chopped onion to the reserved marinade and toss to coat.
Pour the grape-onion mixture into the skillet around the seared chicken.
Transfer skillet to the oven and roast, uncovered, for 20 minutes, or until the chicken is cooked through and grapes are soft and caramelized.
Remove from oven and let rest a few minutes before serving.
Notes
Bone-in chicken thighs can be used; increase oven time by 5–10 minutes.
Use green grapes for a tart twist or shallots for extra richness.
Marinate up to 8 hours in the fridge for deeper flavor.
Reheat leftovers gently in a skillet or 325°F oven.
Serve with mashed potatoes, roasted veggies, or salad.
Nutrition
Serving Size:1 chicken thigh with sauce and grapes
