Black Sticky Rice

May/June 2013

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Black sticky rice is a delicious whole-grain alternative to white rice, whether jasmine or sticky, which is the norm in Thailand. Black sticky rice, which is unpolished sticky rice, meaning the bran has not been removed, is purplish black in color and has a chewy texture. This black sticky rice recipe gives you a simple method for how to make black sticky rice, which, like any other rice, can be served with a meal. Black sticky rice is often used to make sweets (mixed with white sticky rice and simmered in coconut milk, for example). Look for black sticky rice in natural-foods stores in the bulk department or with other whole-grain rice.

Black Sticky Rice

Makes: 3 cups

Active Time:

Total Time:


  1. Wash rice well in several changes of cold water. Drain well. Place in a large heavy saucepan with a tight-fitting lid. Add water; bring to a vigorous boil over high heat. Cover, reduce heat to maintain a gentle simmer and cook until the rice is tender (but still a little chewy in the center) and the liquid is absorbed, 45 to 50 minutes.
  2. Remove from heat; let stand, covered, for 10 minutes. Gently stir and serve.


Per 1/2-cup serving: 107 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 3 g protein; 1 g fiber; 3 mg sodium; 1 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1/2 vegetable

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Recipe Categories

Ease of Preparation
Total Time
More than 1 hour
Main Ingredient
Vegetarian, other

May/June 2013
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