Recipe By MINLEE
Rating
Published Apr 4th
Prep 5m Cook 55m Additional - Ready In 1h
Servings 8 servings Calories 142.6

For those who really like sweet food, you may also top the pudding off with a drizzle of coconut cream or a mild fruit such as bananas. This is a traditional recipe my friend’s mother brought with her from Thailand. Some of the ingredients might be hard to find in the non-coastal areas of the USA. There are a number of online import retailers that carry these ingredients

Recipe Ingredients

  • ⅓ cup uncooked glutinous black rice
  • ½ cup uncooked glutinous white rice
  • ⅓ cup palm sugar
  • 3 cups water
  • ⅓ cup sweetened coconut cream
  • 1 teaspoon vanilla extract

Cooking Directions

  1. 1 Rinse and drain glutinous black rice and glutinous white rice, then combine with sugar and water in a large saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium-low. Cover and cook until rice is tender and creamy, stirring occasionally, about 45 minutes. Stir in coconut cream and vanilla extract. Serve warm.

Nutrition Facts

  • Calories 142.6
  • Carbohydrate 29.8 g
  • Fat 1.9 g
  • Fiber 0.4 g
  • Protein 1.5 g
  • Saturated Fat 1.6 g
  • Sodium 10.5 mg
  • Sugar 14.1 g

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Reviews

  1. I cut back on the sugar to 1/4 cup and used unsweetened coconut cream. I will definitely make this again. One of the most flavorful rice dishes I have ever made. Coconut cream is the key ingredient.
  2. This was a great recipe - the closest I found to what I could find in the restaurant. I followed a recommendation of another review and swapped the ratios of black to white rice. I like this recipe because it is made with water and flavored with coconut milk versus cooked in coconut milk. I - Read more ...
  3. Reminds me of my favorite vegetarian Thai restaurant. Yum! I put a good full fat can of coconut milk in the fridge and mix for coconut cream. Per restaurant I sprinkle coconut cream lightly with sea or kosher salt
  4. Great recipe. I suggest pairing it with small cubes of mango
  5. USED A RICE COOKER! i picked up forbidden black rice at Whole Foods bulk section! It's a little pricey. But it was super easy to make. I just threw all the ingredients into my tiger rice cooker and it came out great!!!!!! I added a pinch of Himalayan sea salt too. When it was done - Read more ...
  6. Absolutely delish a gem of an authentic recipe. Thanks for sharing! It was simple comforting moorish best of all uses an ancient grain that's actually good for you (black glutinous rice is high in fiber iron vit E; anti-inflammatory; helps keep limbs warm). Agree with the other reviewers that 3C of water was excessive. For - Read more ...
  7. I followed the directions exactly at first (although I couldn't find anything called coconut cream but but a can of coconut milk in the fridge and then skimmed off the top 1/3c). I thought it needed to cook the whole 45 minutes to reduce the water. After it was cooked I added more sugar (probably - Read more ...
  8. Quite authentic! However I found I did not have to simmer for 45 min to get it cooked. 25 minutes was sufficient. The black glutinous rice gives the pudding a lovely purple colour.
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