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Black Rice Pudding Recipe

Thai · Dessert · 70 min total

A creamy, naturally sweet dessert made from forbidden black rice, coconut milk, and a hint of vanilla. This Thai-inspired pudding is rich, nutty, and perfect for a comforting treat.

Ingredients

• 1 cup black rice (forbidden rice), rinsed
• 4 cups water
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup coconut cream (from top of chilled coconut milk can or separate)
• 1/2 cup palm sugar or brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Optional toppings: toasted coconut flakes, mango slices, sesame seeds

Instructions

1. In a medium saucepan, combine black rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until rice is tender and most water is absorbed.
2. Stir in coconut milk, coconut cream, palm sugar, and salt. Cook uncovered over medium-low heat, stirring frequently, for 10-15 minutes until thickened and creamy.
3. Remove from heat and stir in vanilla extract. Let cool slightly; pudding will thicken further as it cools.
4. Serve warm or chilled, topped with toasted coconut flakes, mango slices, or sesame seeds if desired.

Tips

• For a vegan version, ensure palm sugar is vegan-friendly.
• Store leftovers in the refrigerator for up to 5 days. Reheat with a splash of coconut milk to restore creaminess.
• If you prefer a sweeter pudding, adjust sugar to taste.

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