Stovetop Black Rice Pudding with Coconut Cream
Black rice pudding is a dessert that feels special the moment you see it, a deep purple bowl of creamy grains with a swirl of coconut cream on top. It’s gentle on the stove, naturally dairy-free, and the kind of dessert you can make while dinner is on the table.
The rice itself has a nutty, almost toasted flavor that plays beautifully against the richness of coconut. A little sugar and a pinch of salt are all it needs, and the final ladle of thick coconut cream turns it into something you’ll want to eat cold for breakfast the next morning.
What Makes This Black Rice Pudding So Good
The grains stay pleasantly chewy even after a long simmer, so you get a real bite in every spoonful. The coconut milk cooks down into a silky sauce that coats the rice without turning gluey.
Topping it with a dollop of the reserved coconut cream feels indulgent, but it’s just the fat from the same can you cooked with. A scatter of ripe mango and a few toasted sesame seeds add a bright, nutty finish that cuts through the richness without any extra sugar.
Ingredients
- 1 cup black rice (forbidden rice): rinsed and drained; any brand works, no soaking required
- 2 cups water
- 1 (13.5 oz) can full-fat coconut milk: do not shake the can; scoop the thick cream off the top first and set it aside for topping, then use the remaining thinner milk for cooking
- 1/4 cup coconut sugar or light brown sugar: adjust to taste
- 1/4 tsp fine sea salt
- 1/2 tsp vanilla extract
- 1 ripe mango: peeled and thinly sliced
- 1 tsp toasted sesame seeds: black or white, for sprinkling
- Toasted coconut flakes: optional, for extra crunch
Variations and Substitutions
- Sweetener: maple syrup or honey both work; stir them in off the heat so the flavor stays clean.
- Fruit: swap mango for sliced banana, grilled pineapple, or fresh berries depending on the season.
- Spice: add a whole star anise or 2 green cardamom pods to the water with the rice and fish them out before serving.
- Dairy-free: the recipe is already vegan as written.
For another coconut dessert, try my Mango Sticky Rice when you want something just as creamy but more intensely fruity.
How to Make Black Rice Pudding
Step 1: Simmer the Rice
Combine the rinsed black rice, 2 cups water, and the salt in a medium saucepan. Bring it to a boil over high heat, then reduce the heat to a gentle simmer, cover, and cook for 25 to 30 minutes. The water should be absorbed and the rice tender but still a little firm in the center.
Check it after 25 minutes by tasting a few grains. If the pan looks dry but the rice is underdone, add a splash more water and give it another 5 minutes.
Step 2: Sweeten and Thicken
Pour the thin, milky part of the coconut milk into the pot (you should have about 1 cup; reserve the thick cream for the topping). Stir in the 1/4 cup sugar and bring everything back to a low simmer, uncovered. Cook for 15 to 20 minutes, stirring occasionally, until the mixture turns creamy and the rice is suspended in a glossy sauce.
The pudding will thicken more as it sits, so pull it off the heat while it still looks slightly loose. Stir in the vanilla extract right at the end.
Step 3: Ladle and Top
Divide the warm pudding between bowls. Spoon a generous dollop of the reserved coconut cream over each one and fan a few slices of mango alongside. Finish with a sprinkle of toasted sesame seeds and coconut flakes if you’re using them, and serve right away.
The purple rice against the white cream and golden mango looks just right, and the cold cream softens into the warm pudding as you eat.
A Few Tips for the Best Texture
- Use a can of coconut milk that lists only coconut and water as the ingredients; gums can stop the cream from separating properly and thin out the pudding.
- Toasting the sesame seeds in a dry pan for 30 seconds makes them taste nutty and much more fragrant than raw ones.
- If you remember, chill the can of coconut milk in the fridge overnight. The cream will firm up so it’s easy to scoop off and holds its shape on the warm pudding.
- A squeeze of lime over the mango just before serving lifts the whole bowl without competing with the coconut.
How to Store Leftovers
- Refrigerate: Cool the pudding completely, then cover and store in the fridge for up to 4 days. It will thicken as it chills.
- Reheating: Warm it gently on the stove with a splash of coconut milk to loosen it back to a creamy consistency.
- Serve cold: The pudding is excellent straight from the fridge, especially with extra mango and a little more coconut cream on top.
Frequently Asked Questions
Can I make this ahead of time?
Yes, the pudding keeps well and the flavor deepens after a day. Reheat it gently or serve it cold.
Is there a way to shorten the cooking time?
Soaking the rice for at least 4 hours or overnight can cut the initial simmer by about 10 minutes, but it still needs the long slow simmer in coconut milk to get that creamy finish.
Can I use light coconut milk?
You could, but the pudding won’t have the same silkiness. The fat in full-fat coconut milk is what makes the sauce coat each grain.
Will other rice work?
Black rice is what gives the pudding its color and chew. Brown rice or white rice will cook differently and lose that nutty depth, so I wouldn’t recommend substituting.
Black Rice Pudding Recipe
Ingredients
Method
- Combine rinsed rice, water, and salt in a saucepan. Bring to a boil, then cover and simmer for 25 to 30 minutes until tender and water is absorbed.
- Scoop the thick cream from the coconut milk can and set aside. Pour the thin coconut milk into the rice, add sugar, and simmer uncovered for 15 to 20 minutes, stirring now and then, until creamy. Stir in vanilla.
- Ladle the pudding into bowls, top with reserved coconut cream, mango slices, sesame seeds, and coconut flakes. Serve warm.
