Now Reading
Black Rice Pudding

Black Rice Pudding

A thai-inspired treat made from whole grain black rice and coconut milk.
By Carly DeFilippo

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.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Black Rice Pudding

  • Author: Carly DeFilippo
  • Total Time: 1 hour 10 minutes
  • Yield: 6 1x


Black rice (a whole grain rice) is rich in iron, fiber and antioxidants.


  • 1 cup black rice (rinsed and soaked overnight)
  • 2 cups coconut milk (unsweetened)
  • 1 2/3 cups water
  • 3 dates, chopped into small pieces
  • A splash of vanilla extract


  1. Rinse and soak black rice overnight.
  2. Boil 2 cups coconut milk and 1 2/3 cups water.
  3. While the liquid is boiling, re-rinse your soaked rice.
  4. 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.
  5. As time goes on, gradually add the rest of your heated liquid to your rice, testing for texture.
  6. About 30-40 minutes into cooking, add a splash of vanilla extract and your chopped dates.
  7. Test your rice for texture (it should be chewy, not mushy, when cooked) and add extra water if needed.
  8. Remove pudding from stove and transfer to another container to cool.


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
View Comment (1)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Scroll To Top