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This Black Rice Pudding is the ultimate comfort food. It’s rich, creamy, and lightly sweet, and made with just 3 simple ingredients! Using black rice, coconut milk, and a touch of sweetness, this easy recipe creates a luscious dessert (or even breakfast!) that feels indulgent while being vegan, gluten-free, and dairy-free.
The forbidden rice gives the pudding its gorgeous deep purple hue and nutty flavor, while the coconut milk adds tropical creaminess that makes every bite irresistible. Whether you serve it warm or chilled, this black rice pudding is a simple yet elegant dish that proves you don’t need much to create something truly delicious and nourishing.
Black Rice Pudding is always a welcome treat, but even more so at Halloween. The spooky color lends itself so well to all your Halloween meals.
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What is black rice?
Black rice, often called forbidden rice, refers to several varieties of rice, including some that are glutinous. There are many types available today, each prized for its rich color and nutritional benefits. The bran hull—the rice’s outer layer—contains exceptionally high levels of anthocyanins, the same antioxidants found in blueberries, which give the grain its striking dark purple hue when cooked.
It’s called forbidden rice because in ancient China its rarity and perceived health benefits led it to be reserved exclusively for the emperor and royalty. It was considered a superior and valuable grain, and its cultivation was tightly controlled, making it “forbidden” to the common folk.
Black rice is a nutritious grain with several health benefits. It’s high in antioxidants, including anthocyanins, a good source of fiber, protein, iron, and it contains vitamins B, E, and K.
With a mild, nutty flavor and a fiber content similar to brown rice, black rice is both delicious and wholesome. Its deep black color turns beautifully purple and glossy once cooked, making it perfect for porridge, desserts, traditional Chinese black rice cakes, bread, and noodles.
In parts of Southeast Asia, black rice pudding is a beloved breakfast or dessert, known for its naturally sweet, creamy taste. While Chinese black rice (forbidden rice) is commonly used, you can also prepare this dish with Thai black sticky rice, available at many Asian markets, for an even more authentic touch.
How to make
Ingredients
Gather up your ingredients. Just the 3 ingredients – black rice, coconut milk, and sugar plus water and salt.
Black rice can be found at Asian markets, well stocked grocery stores, and places like Trader Joe’s or Sprouts. Amazon also carries it.
If you can’t find black rice, substitute brown rice (just be sure it isn’t quick-cooking). Brown rice will make a thicker pudding that’s lighter in color, but will still be delicious.
For the coconut milk, you’ll want to get canned coconut milk rather than coconut milk in a carton. Shake it up really well, as coconut milk has a tendency to separate in the can. I prefer full fat coconut milk for the rich creamy flavor and texture it brings. Yes, you can also use a lower fat coconut milk here. Just know that it will be lighter in flavor and texture.
Get cooking
Rice pudding is super simple to make. Simply take the uncooked rice, cook it for a while, then cook it some more in the creamy milk. In this case, we’re using coconut milk both for its flavor, and for the tradition aspect. It’s the starch in the rice that’s responsible for the thickening, and cooking it a long time releases that starch into the dish.
Once you’re cooked the pudding, allow it to cool a bit where it will thicken up some more.
To serve, drizzle it with more coconut milk. Or top it with shredded or flaked toasted coconut. It’s also delicious with sliced mango.
Changes to the recipe
It’s a fantastic recipe as is, but if you want to swap the white granulated sugar for brown sugar or palm sugar, feel free.
If you want to make this for breakfast, you might want to cut back on the sugar, making it less sweet.
What to serve with black rice pudding
This is a great dessert to end a Thai flavored meal. Main dishes to try are my Thai basil shrimp, Thai mushroom wraps, and Thai coconut noodles.
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Recipe
Black Rice Pudding
Ingredients
- 1 cup uncooked black rice
- 3 cups water
- ½ cup sugar
- 1 can unsweetened coconut milk (13½- to 15-oz) well shaken, divided use
- ½ teaspoon salt divided use
Instructions
- Place rice, water, and ¼ teaspoon salt in a 3- to 4-quart heavy saucepan, and heat on high bringing to a boil. Reduce heat to low and simmer, covered with a tight-fitting lid, 45 minutes (rice will be cooked but still wet).
- Stir in sugar, scant ¼ teaspoon salt, and 1½ cups coconut milk and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.
- Remove the pan from the heat and let cool to warm or room temperature, stirring occasionally, at least 30 minutes.
- To serve, stir pudding, divide among serving bowls, and drizzle with remaining coconut milk.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
This tastes amazing. And I feel like it’s a great healthier treat. The black rice lends itself so well to Halloween as well. I hope you love it as much as I do. Debi, author, Life Currents