Black Sticky Rice Pudding: A Delicious and Easy Dessert Recipe

Black Sticky Rice Pudding, also known as Bubur Ketan Hitam, is a dessert that whispers of warmth, comfort, and a touch of exotic sweetness. Imagine a creamy, dark, almost magical concoction, gently simmering on your stovetop, filling your kitchen with an aroma that’s both earthy and enticing. Have you ever tasted something that felt like a hug in a bowl? That’s precisely what this Indonesian delicacy offers.

This delightful pudding boasts a rich history, deeply rooted in Indonesian culture. Often served during celebrations and special occasions, it’s more than just a dessert; it’s a symbol of good fortune and prosperity. The dark color of the rice is believed to represent the earth, while the sweet coconut milk symbolizes abundance and nourishment. For generations, families have passed down their treasured recipes, each with its own unique twist and secret ingredient.

But what makes black sticky rice pudding so universally loved? It’s the perfect marriage of textures and flavors. The chewy, slightly nutty black rice contrasts beautifully with the smooth, velvety coconut milk. The sweetness is subtle, never overpowering, allowing the natural flavors of the rice and coconut to shine through. Plus, it’s incredibly easy to make! With just a few simple ingredients and minimal effort, you can create a dessert that’s both impressive and deeply satisfying. Whether you’re looking for a comforting treat on a chilly evening or a unique dessert to impress your guests, this pudding is guaranteed to be a crowd-pleaser. I can’t wait to share my family’s recipe with you!

this Recipe

Ingredients:

• 1 cup black sticky rice (also known as forbidden rice)
• 4 cups water (for cooking the rice)
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 teaspoon salt
• 1 pandan leaf, knotted (optional, for fragrance)
• Toasted sesame seeds, for garnish (optional)
• Fresh mango slices, for serving (optional)

Preparing the Black Sticky Rice:

Okay, let’s get started! The first thing we need to do is prepare our black sticky rice. This is the foundation of our delicious pudding, so we want to make sure we get it right. Don’t be intimidated; it’s easier than you think!

1. Rinse the Rice: Place the black sticky rice in a fine-mesh sieve and rinse it thoroughly under cold running water. Keep rinsing until the water runs clear. This removes any excess starch and helps prevent the rice from becoming too gummy. I usually rinse it for a good 2-3 minutes.
2. Soak the Rice (Optional but Recommended): This step is optional, but I highly recommend it for the best texture. Transfer the rinsed rice to a bowl and cover it with fresh water. Let it soak for at least 2 hours, or even better, overnight in the refrigerator. Soaking helps the rice cook more evenly and reduces the cooking time. If you’re short on time, you can skip this step, but the pudding might take a bit longer to cook.
3. Drain the Rice: If you soaked the rice, drain it well in the sieve. Discard the soaking water.

Cooking the Black Sticky Rice:

Now comes the fun part – cooking the rice! We’re aiming for a soft, slightly chewy texture. Here’s how we’ll achieve that:

1. Combine Rice and Water: In a medium-sized saucepan, combine the drained black sticky rice and 4 cups of water. Make sure the saucepan is large enough, as the rice will expand during cooking.
2. Add Pandan Leaf (Optional): If you’re using a pandan leaf, add the knotted leaf to the saucepan. Pandan leaf adds a wonderful aromatic fragrance to the pudding. If you can’t find pandan leaf, don’t worry; the pudding will still be delicious without it.
3. Bring to a Boil: Bring the mixture to a boil over medium-high heat. Once it’s boiling, reduce the heat to low, cover the saucepan, and simmer gently.
4. Simmer Until Cooked: Simmer for about 45-60 minutes, or until the rice is tender and most of the water has been absorbed. Stir occasionally to prevent the rice from sticking to the bottom of the pan. Keep an eye on the water level; if it’s drying out too quickly, add a little more water, about 1/4 cup at a time. The rice should be soft but still have a slight chewiness.
5. Check for Doneness: To check if the rice is done, taste a few grains. They should be soft and easy to chew. If they’re still hard, continue simmering for a few more minutes, adding more water if needed.

Making the Coconut Milk Sauce:

While the rice is cooking, let’s prepare the coconut milk sauce. This is what makes the pudding creamy and decadent. It’s super simple to make!

1. Combine Coconut Milk, Sugar, and Salt: In a separate saucepan, combine the coconut milk, sugar, and salt.
2. Heat Gently: Heat the mixture over low heat, stirring constantly, until the sugar is completely dissolved. Be careful not to boil the coconut milk, as it can curdle. We just want to warm it through and dissolve the sugar.
3. Simmer Briefly: Once the sugar is dissolved, simmer the mixture for about 5 minutes, stirring occasionally. This will help the flavors meld together and thicken the sauce slightly.
4. Remove from Heat: Remove the saucepan from the heat and set aside.

Combining and Finishing the Pudding:

Alright, we’re almost there! Now it’s time to bring everything together and create our amazing black sticky rice pudding.

1. Remove Pandan Leaf (If Used): Once the rice is cooked, remove the pandan leaf from the saucepan and discard it.
2. Add Coconut Milk Sauce to Rice: Pour the coconut milk sauce into the saucepan with the cooked black sticky rice.
3. Stir Well: Stir gently but thoroughly to combine the rice and coconut milk sauce. Make sure the rice is evenly coated with the sauce.
4. Simmer Briefly (Optional): If you want a thicker pudding, you can simmer the mixture over low heat for a few more minutes, stirring constantly, until it reaches your desired consistency. Be careful not to burn the bottom of the pan.
5. Adjust Sweetness (If Needed): Taste the pudding and adjust the sweetness if needed. Add more sugar, a tablespoon at a time, until it reaches your preferred level of sweetness.
6. Cool Slightly: Remove the saucepan from the heat and let the pudding cool slightly before serving. It can be served warm or cold, depending on your preference. I personally like it best when it’s slightly warm.

Serving Suggestions:

Now for the best part – serving and enjoying your delicious black sticky rice pudding! Here are a few ideas to make it even more special:

• Garnish with Toasted Sesame Seeds: Sprinkle toasted sesame seeds over the pudding for a nutty flavor and a nice textural contrast.
• Serve with Fresh Mango Slices: The sweetness and tanginess of fresh mango slices complement the rich, creamy pudding perfectly. This is a classic combination!
• Add a Dollop of Coconut Cream: For an extra decadent treat, top the pudding with a dollop of coconut cream.
• Enjoy it Plain: Of course, you can also enjoy the pudding plain. It’s delicious all on its own!

Storage: Leftover black sticky rice pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.

Tips and Variations:

• Use Different Types of Sugar: You can experiment with different types of sugar, such as brown sugar or palm sugar, for a different flavor profile.
• Add Spices: Try adding a pinch of ground cinnamon or cardamom to the coconut milk sauce for a warm, aromatic flavor.
• Make it Vegan: This recipe is naturally vegan, as it uses coconut milk instead of dairy milk.
• Adjust the Consistency: If you prefer a thinner pudding, add more coconut milk. If you prefer a thicker pudding, simmer it for a longer time.

Enjoy your homemade Black Sticky Rice Pudding! I hope you love it as much as I do. It’s a comforting, flavorful, and satisfying dessert that’s perfect for any occasion.

Conclusion:

This isn’t just dessert; it’s an experience. The rich, almost mystical color of the Black Sticky Rice Pudding alone makes it a showstopper, but the complex flavors and satisfyingly chewy texture will truly win you over. Trust me, once you try this, you’ll understand why I’m so passionate about it! It’s a delightful departure from the ordinary, and I genuinely believe it deserves a spot in your regular dessert rotation.

But why is this recipe a must-try? Beyond the unique flavor profile, it’s surprisingly simple to make. The active cooking time is minimal, leaving you free to focus on other things while the magic happens on the stovetop. Plus, it’s naturally gluten-free and can easily be made vegan with a simple swap of coconut milk for dairy milk, making it a crowd-pleaser for almost any dietary need. It’s a comforting, wholesome treat that feels indulgent without being overly heavy.

Now, let’s talk serving suggestions and variations! I personally love serving it warm, drizzled with a generous spoonful of coconut cream and a sprinkle of toasted sesame seeds for added texture and nutty flavor. For a more decadent experience, try adding a scoop of vanilla ice cream while the pudding is still warm – the contrast in temperature is divine! If you’re feeling adventurous, a pinch of sea salt flakes on top can really elevate the sweetness and bring out the subtle nuances of the black rice.

For variations, the possibilities are endless! Consider adding a touch of pandan extract for a fragrant, tropical twist. A few slices of ripe mango or banana would also complement the flavors beautifully. If you’re a fan of spices, a dash of cinnamon or cardamom can add warmth and complexity. And for those who prefer a less sweet dessert, simply reduce the amount of sugar to your liking. You can even experiment with different types of sweeteners, such as maple syrup or agave nectar.

Another fun variation is to make individual servings in ramekins. This is perfect for dinner parties or special occasions. Simply pour the cooked pudding into ramekins, let them cool slightly, and then refrigerate for a few hours. Before serving, you can garnish them with fresh fruit, toasted nuts, or a drizzle of coconut cream.

I’m so excited for you to try this Black Sticky Rice Pudding recipe! It’s a true gem, and I’m confident that you’ll love it as much as I do. Don’t be intimidated by the unfamiliar ingredient – black sticky rice is readily available at most Asian grocery stores and online retailers. Once you have it, the rest is a breeze.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to embark on a culinary adventure. I promise you won’t regret it. And please, please, please, once you’ve made it, come back and share your experience! I’d love to hear your thoughts, your variations, and any tips or tricks you discover along the way. Did you add any special toppings? Did you try a different sweetener? Did you serve it to rave reviews? Let me know! Your feedback is invaluable and helps me continue to improve and share delicious recipes with the world. Happy cooking! I can’t wait to hear all about your Black Sticky Rice Pudding success!