Black Sticky Rice Pudding cooked in a pressure cooker, then served with yogurt and mango
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Pressure Cooker Black Sticky Rice Pudding

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.
Prep Time1 min
Cook Time25 mins
Course: Dessert and Snack
Cuisine: Vietnamese
Servings: 5 people
Calories: 141kcal
Author: Sophie


  • 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.


Please note that the black sticky rice pudding will continue to thicken as it cools down as well as when you refrigerate it.
Each pressure cooker brand and model may differ slightly, so you may want to adjust the cooking time slightly to achieve the desired texture and consistency when you make it the second time.
My favorite way to enjoy black sticky rice pudding is to serve it with yogurt (and some cubed mangoes, optional). You can let the rice pudding cool slightly, then add it to serving bowl with yogurt and some crushed ice. Another option is to refrigerate the rice pudding, and then serve it with yogurt later. This dessert is very popular in Vietnam and you can read more about it in my Yogurt Black Sticky Rice Pudding post.


Calories: 141kcal | Carbohydrates: 33g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 21mg | Fiber: 1g | Sugar: 10g | Calcium: 6mg | Iron: 1mg