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Black Rice Pudding
Simmer forbidden rice or Thai sticky rice in coconut milk and sugar to make a creamy, dairy-free black rice pudding topped with mango and toasted coconut.
👥 8 Servings⏱️ Prep & Cook: 2h🔥 Cook: 10 min👤 Lillian Chou📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Bring 1½ cups black rice, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 4½ cups water to a boil in a large heavy saucepan. Reduce heat to low, cover with a tight-fitting lid, and simmer ⏱️ 45 minutes (rice will be cooked but still wet).
½ cups black rice1. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
2
Stir in one 15-oz. can unsweetened coconut milk, stirred well, ½ cup sugar, and a generous pinch of salt. Increase heat to high and bring to a boil. 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 from heat and let cool, stirring occasionally, at least ⏱️ 30 minutes. (You can serve warm or room temperature.)
unsweetened coconut milk, stirred well1 (15-oz.) can
3
Meanwhile, preheat oven to 325°. Spread 1 cup unsweetened coconut flakes out on a parchment-lined baking sheet and toast, stirring halfway through, until golden brown, 8–⏱️ 10 minutes. Let cool.
unsweetened coconut flakes1 cup
4
Just before serving, stir rice pudding and divide among bowls. Top with toasted coconut and/or sliced mango, bananas, or strawberries. Do ahead: Rice pudding keeps, covered and chilled, 5 days. Editor’s note: This black rice pudding recipe was first printed in the December 2005 issue of “Gourmet”; it was retested and updated for style in 2026. Head this way for more of our favorite puddings →
Sliced mango, bananas, or strawberries (for serving; optional)
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