Black rice (a whole grain rice) is rich in iron, fiber and antioxidants. But more importantly, it is the base for my refined sugar, gluten and dairy-free Black Rice Pudding, a sweet and savory treat inspired by traditional Thai recipes.
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Black Rice Pudding
- Total Time: 45 minutes
- Yield: 6 1x
Description
Black rice (a whole grain rice) is rich in iron, fiber and antioxidants.
Ingredients
- 1 cup (240 ml) black rice (rinsed and soaked overnight)
- 2 cups (480 ml) coconut milk (unsweetened)
- 1 2/3 cups (400 ml) water
- 3 dates, chopped into small pieces
- A splash of vanilla extract
Instructions
- Rinse and soak black rice overnight.
- Boil 2 cups coconut milk and 1 2/3 cups water.
- While the liquid is boiling, re-rinse your soaked rice.
- When your milk/water is near-boiling, grab a new pot. Put the rice in this pot over a low flame, toast it quickly, and then add about half of your boiling liquid.
- As time goes on, gradually add the rest of your heated liquid to your rice, testing for texture.
- About 30-40 minutes into cooking, add a splash of vanilla extract and your chopped dates.
- Test your rice for texture (it should be chewy, not mushy, when cooked) and add extra water if needed.
- Remove pudding from stove and transfer to another container to cool.
Notes
- This recipe is delicious both warm and cold.
- Warm, I top the pudding with an extra splash of coconut milk for dessert.
- Cold, I eat it as is (often for breakfast!).
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
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Frequently Asked Questions
Why does the recipe call for soaking the black rice overnight?
Black rice is a dense whole grain that takes longer to cook than white rice. Soaking it overnight softens the outer bran layer, shortens the cooking time, and helps the rice cook more evenly. The recipe re-rinses the soaked rice before adding it to the pot to remove any surface starch.
How do I know when the pudding has the right texture?
The recipe says to test for texture around the 30–40 minute mark — the rice should be chewy, not mushy. If needed, add extra water and continue cooking until you hit that chewy consistency before stirring in the vanilla extract and chopped dates. 
Can I eat this pudding warm or does it need to be served cold?
Both work well. The notes say warm pudding is delicious topped with an extra splash of unsweetened coconut milk as a dessert, while cold pudding (eaten as-is straight from the fridge) is perfect for breakfast.
Can I use Condensed Sweet Milk instead of Coconut milk?