Black Rice Pudding

From the kitchen of Carly

Black rice turns creamy and luxurious when simmered low with coconut milk and sugar, creating a pudding that's nutty, slightly chewy, and deeply satisfying. Serve warm or at room temperature for a naturally sweet dessert that feels both comforting and refined.

Black Rice Pudding

Black rice becomes creamy, almost jammy when you simmer it down in coconut milk with sugar. The grains stay chewy at their core while the surrounding starch turns to silk, and the whole pudding darkens as it cooks. It's modest, warming, and works hot or at room temperature, which is the trick to making it for a crowd.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 cupblack rice
  • 1/2 cupsugar
  • 1 canunsweetened coconut milk
  • 1stirred well

Instructions

  1. Combine the black rice, 3 cups water, and 1/4 teaspoon salt in a 3- to 4-quart heavy saucepan and bring to a boil. Drop the heat to low, clamp on a tight-fitting lid, and simmer for 45 minutes. The rice will be cooked through but still quite wet at this stage. Stir in the sugar, a scant 1/4 teaspoon salt, and 1 1/2 cups of the coconut milk, then crank the heat to high and bring back to a boil. Lower the heat again and simmer uncovered, stirring occasionally, for about 30 minutes, until the mixture is thick and the rice is tender with just a slight chew left to it.

  2. Pull the pan off the heat and let the pudding cool to warm or room temperature, stirring it now and then, for at least 30 minutes. To serve, give the pudding a good stir and spoon it into 8 bowls. Shake the remaining coconut milk well, then drizzle it over each bowl before bringing them to the table.

Tips from the kitchen

  • Don't skip stirring occasionally during the second simmer (coconut milk stage). The rice will stick to the bottom otherwise and you'll lose that creamy texture.
  • The pudding thickens as it cools, so if it looks too loose at the end of cooking, that's actually right. Stop before it seems done.
  • A tight-fitting lid during the first 45 minutes is essential. Aluminum foil pressed directly onto the pan works if your lid doesn't seal well.

Variations

  • Brown sugar instead of white: Use packed brown sugar for a deeper molasses undertone and less sharp sweetness.
  • With cardamom and ginger: Add 3 or 4 crushed cardamom pods and a 1-inch piece of fresh ginger (sliced) to the water before cooking the rice, then remove them before the coconut milk stage.
  • Topped with lime and sesame: Finish each bowl with a squeeze of fresh lime juice and a sprinkle of toasted sesame seeds for brightness and nuttiness.
  • With dark chocolate: Stir in 2 ounces of finely chopped dark chocolate right at the end of cooking for depth (optional but good).

Make ahead and storage

Keeps in the fridge for up to 4 days in an airtight container. Freezing changes the texture, so eat it fresh. Warm leftovers gently on the stove with a splash of water or coconut milk if needed.