Thai Baked Rice Pudding

Thai Baked Rice Pudding

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Black glutinous rice, also known as black sticky rice, has long black grains and a nutty taste similar to wild rice. This baked pudding has a distinct character and flavor all of its own.
Servings: 4
Calories: 481


  • 6 oz white or black glutinous sticky rice
  • 2 tbsp soft light brown sugar
  • 16 floz coconut milk
  • 8 floz water
  • 3 eggs
  • 2 tbsp granulated sugar


  • Combine the glutinous rice, brown sugar, half the coconut milk and all the water in a saucepan.
  • Bring to the boil and simmer for about 15 - 20 minutes or until the rice has absorbed most of the liquid, stirring from time to time. Preheat the oven to 150°C (300°F) Gas 3.
  • Transfer the rice into one large ovenproof dish or divide it between individual ramekins. Mix together the eggs, remaining coconut milk and sugar in a bowl.
  • Strain and pour the mixture evenly over the par-cooked rice.
  • Place the dish in a baking tin. Pour in enough boiling water to come halfway up the sides of the dish.
  • Cover the dish with a piece of foil and bake in the oven for about 35 minutes to 1 hour or until the custard is set.
  • Serve warm or cold.
Calories: 481 kcal
Carbohydrates: 49 g
Protein: 10 g
Fat: 29g
Saturated Fat: 23 g
Trans Fat: 1 g
Cholesterol: 123 mg
Sodium: 69 mg
Potassium: 363 mg
Fiber: 1 g
Sugar: 12 g
Vitamin A: 178 IU
Vitamin C: 1 mg
Calcium: 58 mg
Iron: 5 mg
Cuisine Thai
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