10 January 2013,03:52 by
Ponmathi Srilekha.S

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Black glutinous rice, also known as black sticky rice, has long dark grains and a nutty taste reminiscent of wild rice. This baked pudding has a distinct character and flavour all of its own, as well as an intriguing appearance.
Serves :

Preparation Method :

  • Combine the glutinous rice and brown sugar in a pan. Pour in half the coconut milk and the water.
  • Bring to boil, reduce the heat to low and simmer, stirring occasionally, for 15 - 20 minutes, or until the rice has absorbed most of the liquid.
  • Preheat the oven to 150°C / 300°F / Gas 2.
  • Spoon the rice mixture into a single, large ovenproof dish or divide it among individual ramekins.
  • Beat the eggs with the remaining coconut milk and sugar in a bowl.
  • Strain the egg mixture into a jug (pitcher), and then pour it evenly over the par-cooked rice in the dish or ramekins.
  • Place the dish or individual ramekins in a roasting pan. Carefully pour in enough hot water to come halfway up the sides of the dish or ramekins.
  • Cover with foil and bake for about 35 - 60 minutes, or until the custard has set. Serve warm or cold.


  • 200 grams white or black glutinous rice
  • 2 tablespoons soft light brown sugar
  • 500 ml coconut milk
  • 250 ml water
  • 3 eggs
  • 2 tablespoons granulated sugar

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