Slow Cooker Black Sticky Rice Pudding
Creamy, naturally sweet, and beautifully purple, this Thai-inspired black sticky rice pudding is pure comfort in a bowl. The slow cooker does all the work, gently coaxing the nutty forbidden rice into a rich, coconut-scented dessert that’s perfect warm or chilled.
Slow Cooker Black Sticky Rice Pudding
8
servings10
minutes3
hours285
kcalIngredients
1 cup black glutinous rice (also called black sticky rice), rinsed well
4 cups water
1 can (13.5–14 oz) full-fat coconut milk (shake well before opening)
½ cup brown sugar or coconut sugar (adjust to taste)
¼ teaspoon salt
1 pandan leaf, knotted (optional, but classic – or ½ teaspoon vanilla + a pinch of pandan extract)
1 ripe mango, peeled and diced (for serving)
Extra coconut milk for drizzling (the thick part from a chilled can is perfect)
Toasted sesame seeds or chopped roasted peanuts (optional garnish)
Directions
- Place rinsed black rice, water, coconut milk, sugar, salt, and pandan leaf (if using) in a 4–6 quart slow cooker. Stir once to combine.
- Cover and cook on LOW for 3–4 hours, stirring once halfway through if you’re around. The rice is ready when it’s tender, slightly chewy, and the pudding is thick and creamy. (Black rice stays pleasantly chewy even when fully cooked.)
- Remove pandan leaf. Taste and add a little more sugar if you like it sweeter.
- Serve warm or chilled. Spoon into bowls, top with fresh mango cubes, a drizzle of extra coconut milk, and a sprinkle of sesame seeds or peanuts.
Tips & Variations
- No pandan? Add 1 teaspoon vanilla extract and a pinch of cardamom instead.
- Make it vegan & refined-sugar free by using coconut sugar or maple syrup.
- For an even richer treat, stir in ¼ cup coconut cream at the end.
- Leftovers keep in the fridge for 4–5 days—just add a splash of coconut milk or water when reheating to loosen it up.
Warm, fragrant, and just sweet enough—this gorgeous purple pudding feels like a treat but couldn’t be easier.
