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Trying to recreate that unforgettable Thai black rice pudding or a traditional Chinese sweet porridge? Finding the right ingredients in the UK can sometimes feel like a quest. When a recipe calls for black glutinous rice, you need a specific type of grain to achieve that signature chewy texture and deep, nutty flavour. Also known as black sticky rice or purple sticky rice, this ingredient is the heart of many beloved Asian desserts.
This guide is designed to help you navigate the options. We'll explain what to look for when buying black glutinous rice online and share our recommendations to help you choose the right product for your kitchen adventures.
Before adding a bag to your basket, a few key details can help ensure you get the perfect grain for your recipe.
The most crucial factor is the word "glutinous." This doesn't refer to gluten (this rice is naturally gluten-free) but to its sticky, glue-like quality when cooked. This is due to a high content of amylopectin starch. If the packaging doesn't specify "glutinous" or "sticky," you might be looking at regular black rice (like forbidden rice), which has a different texture and won't bind together in the same way. For desserts, you need whole grain sticky rice to get that classic chewy, tender result.
The origin can influence the rice's characteristics. Thai black rice, often called khao neow dam, is a popular choice for Southeast Asian desserts. It's known for its robust, slightly sweet flavour and firm, chewy texture, making it ideal for puddings simmered in coconut milk. Other varieties, such as those from China, are excellent for different applications like sweet congee (porridge) or steamed rice cakes. Consider the cuisine you're cooking to make a suitable choice.
Almost all varieties of sweet black rice for dessert require soaking. This step is non-negotiable for achieving a tender, evenly cooked texture. Most recipes recommend soaking for at least four hours, or preferably overnight. This rehydrates the tough outer bran layer, which is packed with nutrients and colour, allowing it to soften beautifully during cooking.
Here are three excellent options available in the UK, each suited for bringing authentic flavours to your home cooking.
Why It Stands Out: This rice from Kaset is a go-to for anyone serious about making authentic Thai desserts. As a whole grain sticky rice, it retains its nutritious bran layer, which imparts a deep purple-black colour and a satisfyingly nutty taste. Its performance in classic recipes like Thai black sticky rice pudding is consistently reliable.
Pros:
Who is it for? Home cooks who want to create traditional Southeast Asian desserts with an authentic taste and texture. It's particularly well-suited for recipes that involve simmering with coconut milk.
Why It Stands Out: Little Angel offers another high-quality Thai black rice that delivers on flavour and visual appeal. Its deep, earthy sweetness and striking colour make it a versatile ingredient. It holds its shape well after cooking, providing a pleasant chewiness that works in both sweet and savoury contexts.
Pros:
Who is it for? Creative cooks looking for a visually appealing and flavourful grain. If you enjoy experimenting with recipes and want a reliable black sticky rice that performs well across different dishes, this is a solid choice.
Why It Stands Out: Originating from China, this black glutinous rice from Zhengfeng offers a slightly different profile that is perfect for traditional Chinese cuisine. It's an excellent choice for making zongzi (sticky rice dumplings), eight-treasure rice pudding or a hearty black rice congee. It provides the classic sticky texture required for these dishes.
Pros:
Who is it for? Cooks focusing on Chinese cuisine or those looking for an ingredient specifically for making sweet rice porridge (congee) or rice dumplings.
Our recommendations cover some of the most popular choices, but the world of sticky rice is vast. If you're searching for different pack sizes, white glutinous rice or other grains for your pantry, there are more varieties to discover.
Explore our full range of sweet and glutinous rice to find the perfect match for your next culinary project.
Browse the Sweet Rice Collection
No, they are different. While both are black rice varieties, black glutinous rice is a type of sticky rice. Forbidden rice is a non-sticky, long-grain rice. Using forbidden rice in a recipe that calls for glutinous rice will result in a much less sticky, separate-grain texture, which isn't suitable for traditional desserts like pudding.
Yes, soaking is an essential step. The outer bran layer of this whole grain sticky rice is tough. Soaking for several hours (or overnight) allows water to penetrate the grain, ensuring it cooks evenly and becomes tender and chewy rather than hard and chalky. Do not skip this step.
Black glutinous rice has a unique flavour profile that is much richer than white rice. It has a distinctly nutty, slightly earthy and subtly sweet taste. When cooked, it releases a pleasant, almost floral aroma, making it a delicious base for both sweet and savoury dishes.