Black rice pudding, one of Thailand's few sweet dishes, features Thai black rice as the main ingredient. Known in Thailand as kao neo dang, meaning black rice pudding with roasted coconut, it is a made from sticky black rice, coconut milk, and water, topped with dry roasted coconut. The recipe was brought to America by Asian immigrants.
Recipe Servings: 4
Prep Time
10 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
1 hour
Total Time
9 hours 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup Thai black rice
- 1½–2 cups water
- 1 cup coconut milk
- 4 Tbsp unsweetened coconut flakes
- 2 Tbsp sugar
- ½ tsp salt
Directions
- Soak the rice in water overnight.
- Drain and rinse the rice.
- Bring the rice, water, and coconut milk to a boil in a medium saucepan.
- Reduce heat and simmer, uncovered. Stir occasionally until rice is soft, about 45–60 minutes. If mixture dries, add a small amount of water.
- Dry roast coconut flakes to a light gold, without oil, in a skillet over low heat.
- Add the sugar and salt when the pudding has thickened. Simmer for 5 minutes.
- Sprinkle with coconut flakes and serve.
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