Black Sticky Rice Pudding is a popular Vietnamese dessert. By using a pressure cooker such as an Instant Pot to make the rice pudding, you can cut down on cooking time significantly.
Two years ago, I posted this Vietnamese Yogurt Black Sticky Rice Pudding recipe. It is one of my favorite Vietnamese desserts, and I have been eating it ever since I was a kid besides this tofu pudding (tào phớ/douhua).
The instructions in that recipe call for soaking black sticky rice for several hours. I recently tried using my pressure cooker to make the sticky rice pudding without soaking the rice, and it worked! So now I can put together my favorite dessert quickly whenever I want. No need to plan ahead.
What is Black Sticky Rice?
For those who have never tried black sticky rice, it is a long-grain sticky rice with a dark purple color. You can find it at Asian grocery stores and it can sometimes be called black glutinous rice or black sweet rice. In Vietnamese, we call it “gao nep cam” or “gao nep than“.
Once cooked, black sticky rice is soft, sticky, slightly chewy with a nutty and rich flavor. It is a very nutritious grain, which is high in protein, antioxidants, dietary fiber, and iron.
Making Black Sticky Rice Pudding in a Pressure Cooker
Vietnamese Black Sticky Rice Pudding is thick and glossy with a consistency and texture somewhat like oatmeal. Just cook the sticky rice with water on high pressure for about 15 minutes, then let the pressure release naturally. That’s it. No need to soak the rice in advance.
Each pressure cooker brand and model may differ slightly, so you may need to adjust the cooking time slightly to achieve the desired texture and consistency. If you want the pudding to be thicker, you can change the cooking mode to Sauté to thicken it. If it’s too thick, just add a splash of water to thin it out.
If you are going to enjoy the rice pudding cold, please note that it will continue to thicken when it cools down and when you refrigerate it.
How to Serve Black Sticky Rice Pudding
My most favorite way to enjoy this rice pudding is with yogurt, just like in my Yogurt Black Sticky Rice Pudding post. I also like to add cubed mangoes to the mixture. Feel free to try with other fruits you like. I’ve been thinking of trying it with ice cream the next time I make it.
More Asian Dessert Recipes
I’d love to hear what you think about this dish, so please feel free to leave a comment. New recipes are added every week so let’s connect on Facebook, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.
Pressure Cooker Black Sticky Rice Pudding
- 3/4 cup black sticky rice
- 2 1/4 cups water
- pinch of salt
- 3-4 tablespoons honey (to taste, sugar is okay too)
- Rinse black sticky rice under water, then add it to the pressure cooker. Then add water and a pinch of salt. Cook on High Pressure for 15 minutes.
- Let the pressure release naturally (or quick release after 7-10 minutes of natural release). Stir in honey (or sugar) and adjust the sweetness to your liking.
- If you want the rice pudding to be thicker, you can change the cooking mode to Sauté to thicken it. If it's too thick, just add a splash of water to thin it out.
I find that 22 minutes setting in the pressure cooker is okay but 25 minutes is better.