Pulut Hitam (Black Rice Pudding with Coconut Milk)

Pulut Hitam (Black Rice Pudding with Coconut Milk)

About This Recipe

Yield:4 to 6 as a hearty dessert or breakfast
Active time:10 minutes
Total time:1 1/2 hours (plus overnight soak)
Special equipment:4 quart saucepan
This recipe appears in: Seriously Asian: Purple Rice Pudding in Coconut Milk


  • 1 cup black sticky rice (purple rice)
  • 2/3 cups sugar
  • 1 1/2 cups coconut milk
  • 1/2 teaspoon salt


  1. 1

    Soak rice for at least 6 to 8 hours in a large bowl filled with cold water.

  2. 2

    The next day, drain the rice and add to large saucepan. Add 8 cups (2 quarts) fresh water to the pan. Add sugar and bring water to boil over high heat. Reduce to a simmer and cook, partially covered, until rice grains have split open and the rice is tender, 1 to 1 1/2 hours. The liquid in the pan will have thickened to the consistency of a light syrupy pudding. Towards the end of cooking time, stir the rice to prevent scorching and sticking on the bottom.

  3. 3

    Meanwhile, combine coconut milk with salt and let sit at room temperature.

  4. 4

    Ladle rice pudding into serving bowls and drizzle the coconut milk over each portion. Serve immediately. Leftover pudding may be kept in a covered container in the refrigerator for up to 1 week. Reheat before serving.


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