Black Sticky Rice vs White Sticky Rice: Which One Should You Order at Kats Oriental Cuisine?

Black vs White Sticky Rice

Sticky rice (also called glutinous rice or khao niao in Thai) is the heart and soul of Thai cuisine. You’ll find it wrapped around grilled meats, soaked in rich coconut milk, or paired with ripe mango in the famous mango sticky rice dessert.

Most people are familiar with the classic white sticky rice, but black sticky rice (also known as black glutinous rice or purple sticky rice) is quickly becoming a favourite — and for good reason.

In this complete guide, we’ll compare black sticky rice vs white sticky rice in terms of taste, texture, nutrition, cooking methods, and the best dishes to enjoy them in — including the ones you can try right here at Kats Oriental Cuisine.

What Is White Sticky Rice?

White sticky rice is made from short-grain glutinous rice that has had its outer bran layer removed and is polished. When steamed (the traditional Thai way), the high starch content makes the grains soft, sticky, and slightly translucent.

Flavour: Mild, slightly sweet, and neutral Texture: Soft, tender, and very sticky — perfect for scooping with your fingers! Cooking time: 20–30 minutes after soaking Common names: Thai glutinous rice, sweet rice, sticky rice

At Kats Oriental Cuisine, we serve perfectly steamed white sticky rice with our (moo ping), som tam (papaya salad), and of course the legendary isan spicy curry

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What Is Black Sticky Rice?

Black sticky rice is a whole-grain version of glutinous rice that keeps its dark purple-black bran layer. When cooked, it turns a stunning deep purple colour and has a delightful chewy bite.

Flavour: Nutty, earthy, and slightly sweet Texture: Chewy and firm (less sticky than white) Cooking time: 40–60 minutes (longer soaking recommended) Common names: Black glutinous rice, purple sticky rice, Thai black rice

Black Sticky Rice vs White Sticky Rice: Side-by-Side Comparison

Feature	White Sticky Rice	Black Sticky Rice
Colour	White / translucent	Deep purple-black
Texture	Very soft & sticky	Chewy & slightly firm
Flavour	Mild & neutral	Nutty & earthy
Nutrition	Lower in fibre & antioxidants	High in fibre, iron & anthocyanins
Cooking Time	20–30 minutes	40–60 minutes
Best For	Savoury dishes & classic mango sticky rice	Desserts, puddings & visual contrast

Nutritional Benefits: Is Black Sticky Rice Healthier?

Yes! Because black sticky rice is a whole grain, it contains significantly more:

• Dietary fibre (great for digestion)

• Iron and other minerals

• Anthocyanins — the same powerful antioxidants found in blueberries and blackberries

White sticky rice isn’t “unhealthy”, but it’s more of a refined carbohydrate with fewer nutrients.

When to Choose White Sticky Rice

Go for white sticky rice when you want:

• The authentic street-food experience with grilled meats

• A neutral base that soaks up spicy, salty, or sour flavours

Try it at Kats: → Grilled Chicken Skewers + Sticky Rice → Thai Northern-style Sausage

When to Choose Black Sticky Rice

Reach for black sticky rice when you want:

• A gorgeous purple colour in your dessert

• A nuttier, more complex flavour

• Extra fibre and antioxidants

Can You Mix Black and White Sticky Rice?

Absolutely! Many Thai desserts layer both types for beautiful contrast and the best of both textures. Ask for our signature two-tone sticky rice dessert — it’s Instagram-worthy and delicious.

Final Verdict: Which Sticky Rice Wins?

There’s no real winner — it depends on your mood and the dish!

• Craving classic Thai street food or the perfect mango sticky rice? → White sticky rice

• Want something healthier, nuttier, and visually stunning? → Black sticky rice

Why not try both next time you visit Kats Oriental Cuisine? Our chefs steam every batch to perfection using traditional bamboo baskets — just like in Thailand.

Ready for the ultimate sticky rice experience? Book your table today or order online — and don’t forget to add a side of both white and black sticky rice!

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