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    Home » Recipes » Desserts

    Black Sticky Rice with Coconut Cream

    Published: Nov 26, 2013 · Updated: Dec 10, 2021 by Peter G · This post may contain affiliate links · 19 Comments

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    This black sticky rice with coconut cream draws inspiration from Thailand. The best part? It’s all made in a slow cooker.

    bamboo bowl filled with a sweet rice dessert

    Rizogalo – the Greek version of rice pudding) is still one of my most cherished desserts in the Greek kitchen.

    There’s just something so utterly right about it.

    Creamy milk. Perfectly cooked rice. And cinnamon!

    But it’s not the only rice pudding out there.

    2 bamboo bowls filled with with a sweet rice dessert

    🥘 Ingredients

    • 1 cup glutinous rice, black if possible 
    • 3 cups of water
    • 50 g palm sugar
    • 2 tablespoon sugar, caster or superfine
    • 6 tablespoon coconut cream 

    Discovering sticky rice

    While travelling around South East Asia as a young buck, my taste buds and I stumbled upon this new delight called “sticky rice“.

    Enjoyed either in sweet or savoury form, this glutinous rice quickly became a favourite. I remember dipping morsels of sticky rice into a fiery green curry in the middle of a very humid, sweltering Bangkok.

    And then I discovered mango sticky rice.

    And just like that, my world changed.

    It was a love affair bigger than Ali McGraw and Ryan O’Neill in “Love Story”! I was a man obsessed!

    Related: See my mango coconut cake for further tropical inspiration.

    bamboo bowl filled with a sweet rice dessert

    Black sticky rice is even better

    It was intriguing to discover that a deep, dark purple version of this rice existed!

    Once cooked the black sticky rice had a nutty, yet naturally sweet flavour. When adding the palm sugar and topping it with coconut cream, I was beside myself!

    If you have yet to try this combination, you are missing out on one of life’s greatest pleasures.

    Yes.

    I take my rice desserts quite seriously!

    2 bamboo bowls filled with black rice and coconut cream

    🔪 Instructions

    • Wash the rice under cold water until the water runs clear.
    • Add the rice and water to your slow cooker. Cover and cook on HIGH for 2:45-3 hours until the water has been absorbed and the rice is cooked.
    • Transfer the cooked rice to a saucepan and place on medium heat.
    • Add the grated palm sugar and caster sugar and stir until both sugars have completely dissolved.
    • Take off the heat and allow to come to room temperature before serving with coconut cream.

    In all the years I’ve enjoyed this I never once attempted it myself.

    Then I discovered the slow cooker.

    Traditionally, the method involves soaking the rice for at least 6 hours or overnight. Then you have to boil it and watch it while it cooks.

    With the slow cooker, it was just a matter of setting it and forgetting it.

    Approximately two hours and forty-five minutes later, I had a perfectly cooked black sticky rice.

    Admittedly this black sticky rice with coconut cream did look a lot like congee, but that familiar taste and texture was there.

    Once it was sweetened, I added a heavy dose of coconut cream and impatiently photographed it.

    📖 Variations

    Try the famous Greek rice pudding known as rizogalo - it will become your new favourite!

    black sticky rice with coconut cream

    Black Sticky Rice With Coconut Cream

    Author: Peter G
    A traditional and tantalising Thai dessert made with black sticky rice and topped with luscious coconut cream.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 3 hrs
    Total Time 3 hrs 10 mins
    Cuisine Thai
    Servings 6 serves

    Ingredients
      

    • 1 cup glutinous rice, black if possible
    • 3 cups water
    • 50 g palm sugar
    • 2 tablespoon sugar, caster or superfine
    • 6 tablespoon coconut cream
    Prevent your screen from going dark

    Instructions
     

    • Wash the rice under cold water until the water runs clear.
    • Add the rice and water to your slow cooker. Cover and cook on HIGH for 2:45-3 hours until the water has been absorbed and the rice is cooked.
    • Transfer the cooked rice to a saucepan and place on medium heat.
    • Add the grated palm sugar and caster sugar and stir until both sugars have completely dissolved.
    • Take off the heat and allow to come to room temperature before serving with coconut cream.

    Nutrition

    Calories: 206 kcal | Carbohydrates: 37 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 5 g

    This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

    © Souvlaki For the Soul

    Made this recipe?Let me know how you went and tag @souvlakiman on Instagram!

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    Reader Interactions

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    1. Kate Doran

      November 26, 2013 at 9:37 pm

      This was one of my favourite desserts when we went to Bali recently, so simple and so delicious! I love the photos in this post.

      Reply
    2. Rosa

      November 26, 2013 at 10:07 pm

      OMG, that is one gorgeous dessert! So luscious and addictive. I love black sticky rice pudding.

      Cheers,

      Rosa

      Reply
    3. Maureen

      November 26, 2013 at 11:01 pm

      I've never had anything like this - how amazing!

      Reply
    4. bellini

      November 26, 2013 at 11:06 pm

      Well, I see I am missing out on one inspiring dessert.

      Reply
    5. What should I eat for breakfas

      November 27, 2013 at 3:27 am

      Hahaha, my favorite sentence: "It was a love affair bigger than Ali McGraw and Ryan O'Neill in "Love Story"! I was a man obsessed!". But I think I had the same thing with mango sticky rice.

      Reply
    6. Lizzy (Good Things)

      November 27, 2013 at 4:07 am

      Now you're talking, Peter! Love this dish and your version looks delicious… and what a great idea to cook it in a slow cooker…. hmmmm… wonder if it would work in my vintage crock pot? Thoughts?

      Reply
    7. Gaby Mora

      November 27, 2013 at 8:41 am

      Glad your discoveries have led to this recipe, I'll be trying this very very soon.

      Reply
    8. The Hungry Australian

      November 27, 2013 at 1:58 pm

      What a brilliant idea - I've never thought of making this in the slow cooker or rice cooker. Love it.

      Reply
    9. Helen (grabyourfork)

      November 28, 2013 at 1:15 am

      omg why have I never thought to use my slow cooker to make this! /runs into kitchen

      Reply
    10. Lisa @ Greek Vegetarian

      November 28, 2013 at 10:18 am

      There's nothing more excruciating than trying to photograph something you just want to EAT. Well done for getting such beautiful photos of such a delectable dessert. I've never tried black rice pudding but I'm a sucker for rizogalo and was definitely beside myself reading your description of this lovely take on a classic dessert 🙂

      Reply
      • Sarah

        March 09, 2015 at 8:40 pm

        Hey Lisa, this is a classic desert from Malaysia, Vietnam, Singapore, Indonesia and Thailand. In Malaysia its called Bubur Pulut Hitam.

        Reply
    11. AmandaChewTown

      November 28, 2013 at 12:44 pm

      Can't believe you used the slow cooker... its genius. Looks so spectacular!

      Reply
    12. Riley

      November 29, 2013 at 7:04 pm

      I've always wanted to try making this. Awesome idea using the slow cooker. All the more reason to make this! Kudos! 🙂

      Reply
    13. Sara (Belly Rumbles)

      December 25, 2013 at 9:43 pm

      Slow cooker? You clever cookie!

      Reply
    14. shfx

      January 10, 2014 at 7:06 am

      We call this pulut hitam here in Asia 🙂 Thank you for posting this, !

      Reply
      • Sai Baba

        February 23, 2014 at 2:50 pm

        Originally from Thailand - Khao Nieaw

        Reply
    15. Sai Baba

      February 23, 2014 at 2:51 pm

      This makes my mouth water.

      Reply
    16. Susan Worley

      May 17, 2021 at 9:43 am

      If you don’t have palm sugar, can you sub in plain old granulated sugar???

      Reply
      • Peter G

        September 09, 2021 at 9:19 am

        Yes.

        Reply

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    Peter Georgakopoulos owner of Souvlaki For The Soul

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