Coconut Black Rice Pudding

Delicious coconut rice pudding made with Thai black rice. It’s striking in colour and tastes sweet and coconutty. This dessert recipe is perfect when you want something comforting after dinner. 

Have you ever tried black rice pudding before? 

This particular recipe is inspired by our trips to Thailand where fresh mango is served with sticky rice cooked with coconut milk.

The black rice adds not only a striking colour to the pudding but has a lovely nutty flavour and firm texture. 

We definitely recommend giving it a try.

Coconut Black Rice Pudding in a bowl with a set of 3 spoons on the side
Coconut Black Rice Pudding Recipe

What is black rice?

Black rice is a type of rice that looks black in colour and turns a deep purple when cooked. In China, black rice was known as ‘forbidden rice’ due to only the upper classes being able to afford it many years ago.

close up of coconut black rice pudding
Best Rice Pudding Recipe

What does black rice taste like?

Black rice is chewier than white rice and has a slightly earthier and nuttier flavour. The texture is firmer than white rice and black rice tends to hold its shape for longer. This means it needs a longer cooking time.

Is black rice sticky?

Black rice tends to be more glutenous which does make it sticky rice.

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Black rice and nutrients

One of the great things about black rice is that it is full of nutrients. Generally, darker natural foods to be higher in nutritious content. 

What is in black rice pudding?

This black rice pudding recipe uses black rice, coconut milk, sugar, salt, and some coconut flakes for serving. The coconut flakes are optional, and all of the rest are store cupboard ingredients. Making this a great recipe to cook up when you don’t have anything fresh in the fridge for dessert.

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Can you substitute the ingredients in black rice pudding?

If you want to make this coconut black rice pudding recipe for breakfast you could reduce the sugar for a healthier breakfast option.

What to serve with black rice pudding

Serve the coconut black rice pudding with a drizzle of the reserved coconut cream along with some toasted coconut flakes. Or you could serve with some sliced mango. In Thailand, mango and sticky rice are popular and this recipe is inspired by that dish.

Bowl of black rice pudding surrounded by toasted coconut flakes
Black Rice Pudding Recipe

Coconut Black Rice Pudding (serves 4)

Ingredients

  • 175g (1 cup) Black Rice
  • 400ml (1 cup) Coconut Milk, reserve some of the coconut cream from the top of the can for serving
  • 400ml(1 cup) Water
  • 2 Tbsp Sugar
  • 1/2 Tsp Salt
  • 1 – 2 Tbsp Coconut Flakes (optional)

Method

  1. In a small saucepan add the black rice, coconut milk and water. Heat over high heat until boiling then reduce the heat to low and allow to simmer for up to 30 to 45 minutes (or until the rice is tender). Stir occasionally to prevent the rice from sticking to the bottom of the pan.
  2. Meanwhile, dry fry the coconut flakes on high heat for about 2 minutes, shaking the frying pan regularly to ensure an even golden colour. Remove coconut flakes and set them aside to cool.
  3. In the last 5 minutes of cooking add the sugar and salt. Stir through.
  4. Add a few extra splashes of water if the rice is not tender enough and allow an extra few minutes.
  5. Serve your rice pudding with a small drizzle of coconut cream and a sprinkle of toasted coconut flakes.

 

Yield: 4

Coconut Black Rice Pudding

close up of coconut black rice pudding

4 to 5 ingredients from the store cupboard to make this easy and tasty dessert. Coconut black rice pudding uses just black rice, coconut milk, sugar and salt. The coconut flakes are option. But you could also serve with fresh fruit such as mango.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 175g (1 cup) Black Rice
  • 400ml (1 cup) Coconut Milk, reserve some of the coconut cream from the top of the can for serving
  • 400ml (1 cup) Water
  • 2 Tbsp Sugar
  • 1/2 Tsp Salt
  • 1 – 2 Tbsp Coconut Flakes (optional)

Instructions

  1. In a small saucepan add the black rice, coconut milk and water. Heat over high heat until boiling then reduce the heat to low and allow to simmer for up to 30 to 45 minutes (or until the rice is tender). Stir occasionally to prevent the rice from sticking to the bottom of the pan.
  2. Meanwhile, dry fry the coconut flakes on high heat for about 2 minutes, shaking the frying pan regularly to ensure an even golden colour. Remove coconut flakes and set them aside to cool.
  3. In the last 5 minutes of cooking add the sugar and salt. Stir through.
  4. Add a few extra splashes of water if the rice is not tender enough and allow an extra few minutes.
  5. Serve your rice pudding with a small drizzle of coconut cream and a sprinkle of toasted coconut flakes.

Notes

If serving for breakfast reduce or omit the sugar for a healthier option.

Serve with slices of mango for a Thai-inspired version of the dish.

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