Black Rice Pudding

5 from 1 vote

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.

Course Breakfast, Dessert

Cuisine American, Chinese

Keyword black rice, pudding, rice pudding

Prep Time 5

Cook Time 1 15

resting time 30

Total Time 1 50

Servings servings

Calories 190kcal

Author Debi

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

Place any leftover cooled rice pudding in an airtight container in the fridge for up to 5 days.

Nutrition