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Black Rice Pudding

Black Rice Pudding - Grandma's Tasty Recipes

I’ll let you in on a little secret: black rice pudding has been a hidden gem in my kitchen. Once I stumbled upon it during a search for healthier dessert options, I was hooked. The deep color, the creamy texture, and the nutritional benefits—who knew pudding could be so indulgent yet wholesome?
Black rice, often called “forbidden rice,” is rich in antioxidants and fiber. When transformed into pudding, it morphs into a dish that feels luxurious, but it’s incredibly easy to prepare. I remember sharing this with friends during a summer barbecue, and the looks on their faces were priceless—they were captivated by both the color and the taste.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 4
Course: Dessert
Cuisine: Asian
Calories: 414
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups filtered water reduce to 1 cup for Instant Pot
  • 14 oz can creamy coconut milk
  • 1 cup Indonesian black rice
  • A dash of sea salt
  • 2 tablespoons coconut palm sugar or your choice of sweetener
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
For Garnishing:
  • Diced banana, toasted coconut flakes

Method
 

Step 1: Rinse the Rice
  1. Start by rinsing your black rice under cold water. This helps remove any excess starch and ensures that the pudding has a smooth texture.
Step 2: Cook the Rice
  1. In a medium saucepan, combine the rinsed rice and water. Bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 30-40 minutes, or until the rice is tender and the water is absorbed.
Step 3: Add Coconut Milk and Flavors
  1. Once the rice is cooked, stir in the coconut milk, a dash of sea salt, coconut palm sugar, vanilla extract, and ground cinnamon. Keep it on low heat, stirring occasionally, for about 10 minutes until everything melds together into a creamy mixture.
Step 4: Serve and Garnish
  1. Remove from heat and let it cool slightly. Spoon the pudding into bowls or jars and top with diced bananas and toasted coconut flakes. Voilà! Your black rice pudding is ready to impress.

Notes

  • Use Quality Coconut Milk: The richer the coconut milk, the creamier your pudding will be. Look for full-fat options for the best results.
  • Experiment with Sweetness: Try different sweeteners to find your perfect match. Honey, maple syrup, or even agave can change the flavor profile beautifully.
  • Don’t Rush the Cooking: Ensure you allow enough cooking time for the rice. This often makes the difference between a chewy versus a creamy pudding.
  • Chill for Flavor: For an even more refreshing taste, refrigerate the pudding for a couple of hours before serving. It allows the flavors to enhance and meld.
  • Add Spices: Don’t hesitate to experiment with additional spices. Nutmeg or cardamom can give your pudding an exotic flair.