Recipe courtesy of Susan Vu

Black Sticky Rice with Coconut Lime Whipped Cream

This dark purple rice tastes mild and nutty and is packed with antioxidants and iron, turning a Thai dessert into a colorful, nutritious dish. A dollop of sweet coconut lime whipped cream adds richness and flavor.
  • Level: Easy
  • Total: 13 hr 5 min
  • Prep: 5 min
  • Inactive: 12 hr
  • Cook: 1 hr
  • Yield: 6 to 8 servings
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2 cups Thai forbidden rice, soaked in hot water for at least 12 hours, drained

1/2 teaspoon kosher salt

1/2 cup granulated sugar

One 14-ounce can unsweetened coconut cream, such as Savoy, stirred well

1 cup heavy cream

3 tablespoons powdered sugar

Zest of 2 limes (about 1 heaping teaspoon)


  1. Bring the rice, kosher salt and 4 cups of water to a boil in a heavy saucepan. Reduce the heat to low, cover and simmer until the rice is just cooked, about 20 minutes; there will still be a lot of water at this stage. Stir in the sugar and half of the coconut cream and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, stirring frequently, until the mixture is thick and the rice is tender but still slightly chewy, for 20 to 25 minutes. Cover the pan with a lid while you make the coconut lime whipped cream.
  2. In the bowl of a stand mixer fitted with the whisk attachment, add the remaining coconut cream, the heavy cream and powdered sugar. Whisk at medium speed until soft peaks form. Add the lime zest and continue to whisk until firm, rounded peaks form. 
  3. To serve, spoon the warm rice into individual bowls and top with the whipped cream.

Cook’s Note

Coconut cream is much thicker than coconut milk and is not sweetened like cream of coconut (i.e. Coco Lopez). Coconut cream works well in this dish because when used in both the sticky rice and whipped cream, it makes the dish both rich and creamy without making it too sweet.