Published: · Updated: 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.
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.
🥘 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 dippingmorsels of sticky riceinto a fiery green curry in the middle of a very humid, sweltering Bangkok.
And then I discoveredmango 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.
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 oflife’s greatest pleasures.
Yes.
I take my rice desserts quite seriously!
🔪 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!
📋 Recipe
Black Sticky Rice With Coconut Cream
5 from 1 vote
AUTHOR: Peter G
A traditional and tantalising Thai dessert made with black sticky rice and topped with luscious coconut cream.
Print Recipe Pin Recipe
Prep Time :10 minutes mins
Cook Time :3 hours hrs
Total Time :3 hours hrs 10 minutes 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
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
Comments
Kate Doran
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
Rosa
OMG, that is one gorgeous dessert! So luscious and addictive. I love black sticky rice pudding.
Cheers,
Rosa
Reply
Maureen
I've never had anything like this - how amazing!
Reply
bellini
Well, I see I am missing out on one inspiring dessert.
Reply
What should I eat for breakfas
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
Lizzy (Good Things)
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
Gaby Mora
Glad your discoveries have led to this recipe, I'll be trying this very very soon.
Reply
The Hungry Australian
What a brilliant idea - I've never thought of making this in the slow cooker or rice cooker. Love it.
Reply
Helen (grabyourfork)
omg why have I never thought to use my slow cooker to make this! /runs into kitchen
Reply
Lisa @ Greek Vegetarian
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
Hey Lisa, this is a classic desert from Malaysia, Vietnam, Singapore, Indonesia and Thailand. In Malaysia its called Bubur Pulut Hitam.
Reply
AmandaChewTown
Can't believe you used the slow cooker... its genius. Looks so spectacular!
Reply
Riley
I've always wanted to try making this. Awesome idea using the slow cooker. All the more reason to make this! Kudos! 🙂
Reply
Sara (Belly Rumbles)
Slow cooker? You clever cookie!
Reply
shfx
We call this pulut hitam here in Asia 🙂 Thank you for posting this, !
Reply
Sai Baba
Originally from Thailand - Khao Nieaw
Reply
Sai Baba
This makes my mouth water.
Reply
Susan Worley
If you don’t have palm sugar, can you sub in plain old granulated sugar???
Reply
Peter G
Yes.
Reply
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