Black glutinous rice pudding with coconut milk

Google: “Black glutinous rice, also known as black sticky rice, is the unrefined, whole grain of traditional sticky white rice, commonly served in Asia. Glutinous black rice has sticky individual grains and can be used in sweet and savory dishes. Dark coloured like wild rice, black glutinous rice is short grained and sticky when fully cooked”.

“The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste. Black rice has a deep black colour and usually turns deep purple when cooked”.

Today I learn from my mother using her pressure cooker. It’s a simple dessert that is comforting and it only needed a few ingredients. As usual mom doesn’t have exact amount; everything is estimated and she said make sure to have enough water don’t want to burn the glutinous rice and sweetness to each liking.

I am glad to explore using my mother idea but my trial and error amount of ingredients and ended enough to eat for 5 days. Its turnout well to my liking of texture, sweetness and sticky creamy. It’s delicious with coconut milk added in. Let’s cook!!!!


400 g black glutinous rice
150 g sugar
400 ml coconut milk
3-5 orange peels, dry in sun (OPT)


Rinse black sticky rice under water a couple of times until the water turns clear. Soaked in water for 30 minutes to 1 hour. The colour might still be black or purple. Drain well.

Add black glutinous rice to the pressure cook. Then add water to 2/3 of the pot of pressure cooker. Making sure it’s above more than enough to cover. This is to prevent it from burning, sticking to the bottom. Add a pinch of salt and a few pieces of orange peels.

Close the lid and cook on high heat for 20 minutes until the pin 1 drop. Lower heat and continue cooking until the pin 2 drop. Switch off hob and allowed the pressure release naturally. I waited for 35-40 minutes before I open the lid to check the rice; it’s still very hot be careful.

It have some water left, so continue to cook on very low heat until water is absorbed. Stirring occasionally until the rice becomes soft and breaks up. If too dry add more water to cook the black sticky rice. Add sugar to taste, stir to combine well.

While rice is cooking, make the coconut milk mixture. Heat up the coconut milk on low heat. Add salt. Stir well and set aside. Once the rice is done to your liking thickness or a bit watery. Serve in bowls and add the coconut milk mixture according to your preference. I like mine with more coconut milk in. Stir well before eating. Enjoy!!!!!

Note: Each pressure cooker brand and model may differ slightly, so you may want to adjust the cooking time slightly to achieve the desired texture and consistency. Can increase the amount of water if needed. Omit orange peels if you don’t want it.

You can add more or less coconut milk according to your taste for creaminess or less creaminess. You can add pandan leaves, tie knot and put in when cooking rice. You may less the sugar amount or increase. You can use palm sugar or brown sugar. My mother use palm sugar.

With leftovers and cool completely and refrigerated, the cooked dessert rice will be very thick. If you want to eat again, use a dry ladle spoon on to bowl required amount and heat up in microwave. You might need to add a splash or two water in it. Don’t forget add coconut milk. My friend told me, she ran out of coconut milk so, she added honey instead and use sweet plumps instead of orange peels and added pandan leaves.