Thai Black Glutinous Rice Pudding

Thai Black Glutinous Rice Pudding

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This very unusual rice pudding, Bubor Pulot Hitam, which uses bruised fresh root ginger, is quite delicious. When cooked, black rice still retains its husk and has a nutty texture. Serve in small bowls, with a little coconut cream poured over each helping.
Servings: 6
Calories: 220


  • 4 oz black glutinous rice
  • 16 floz water
  • 1/2 inch fresh root ginger peeled and bruised
  • 2 oz dark brown sugar
  • 2 oz caster sugar
  • 1/2 pints coconut milk or cream to serve


  • Put the rice in a sieve and rinse well under cold running water. Drain and put in a large pan, with the water.
  • Bring to the boil and stir to prevent the rice from settling on the base of the pan. Cover and cook for about 30 minutes.
  • Add the ginger and both the brown and caster sugar. Cook for a further 15 minutes, adding a little more water if necessary, until the rice is cooked and porridge-like.
  • Remove the ginger and serve warm, in bowls, topped with coconut milk or cream.
Calories: 220 kcal
Carbohydrates: 35 g
Protein: 2 g
Fat: 9g
Saturated Fat: 7 g
Sodium: 13 mg
Potassium: 124 mg
Fiber: 1 g
Sugar: 19 g
Vitamin C: 1 mg
Calcium: 23 mg
Iron: 2 mg
Cuisine Thai
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