Southeast Asia · dessert menus
Black Glutinous Rice Pudding with Coconut Milk
Black glutinous rice creates a deep-coloured dessert with a gently cohesive texture. Coconut milk is added after the grains soften, giving a creamy finish without making cooking difficult. This small-batch dessert belongs to the Nếp Than application, not to the ST Tím vegetable-meal cluster.
Jump to Recipe
Total includes a 4-hour soak; soaking can take 4–6 hours in the refrigerator.
Choosing Rice for This Dish
Use Black Rice / Nếp Than as identified in the company catalogue. A non-glutinous purple rice is not assumed to give the same dessert texture.
Ingredients
- 150 g black glutinous rice
- 700 ml water, extra as needed
- 200 ml coconut milk
- 35 g sugar, adjusted to taste
- ¼ tsp salt
- 1 pandan leaf, optional
Method
Rinse the glutinous rice and soak in cold water in the refrigerator for 4–6 hours. Drain before cooking.
Simmer rice with water and pandan for 40–60 minutes, stirring occasionally and adding hot water if needed, until the grains are tender.
Remove pandan, add sugar and salt, then simmer for another 5 minutes. Stir in 150 ml coconut milk and heat gently.
Serve small bowls with the remaining coconut milk on top. Cool promptly and refrigerate any portions not served immediately.
Chef’s Notes
Add sugar after the grains soften. Stir gently along the base to prevent a thick pudding from catching, and keep extra hot water ready.
Storage and Cooking Temperatures
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