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Black Rice Pudding

Black Rice Pudding Recipe

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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 cup black rice (forbidden rice), rinsed
  • 2 cups water
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/4 cup coconut sugar or light brown sugar
  • 1/4 tsp fine sea salt
  • 1/2 tsp vanilla extract
  • 1 ripe mango, sliced
  • 1 tsp toasted sesame seeds
  • Toasted coconut flakes (optional)

Method
 

  1. 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.
  2. 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.
  3. Ladle the pudding into bowls, top with reserved coconut cream, mango slices, sesame seeds, and coconut flakes. Serve warm.

Notes

The pudding thickens as it cools, so if you’re making it ahead, stir in a little extra coconut milk when reheating. For the neatest coconut cream dollop, refrigerate the can overnight before opening.