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Black Rice Pudding with Coconut Milk

Creamy Black Rice Pudding with Coconut Milk and Mango Bliss

This Creamy Black Rice Pudding with Coconut Milk is a healthy dessert that's gluten-free and vegan, perfect for any occasion.
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Prep Time 1 hour
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Servings: 4 cups
Course: Desserts
Cuisine: Asian, Tropical, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1 cup black rice Substitute with brown rice if needed.
  • 2 cups water Avoid reducing water unless adjusting for different rice types.
  • 3 tablespoons sugar Agave or maple syrup works well as a substitution.
  • 1/8 teaspoon salt Balances the sweetness.
  • 2 cans full-fat coconut milk Provides a rich and creamy base.
For the Mango Topping
  • 1 cup mango Fresh and juicy; can substitute with berries or pineapple.

Equipment

  • small saucepan
  • Blender
  • bowl

Method
 

Step-by-Step Instructions
  1. Rinse 1 cup of black rice under cold water until the water runs clear. Soak the rice in water for 1 hour or overnight for a stickier consistency.
  2. Combine the soaked black rice with 2 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 35 minutes.
  3. After cooking, let the rice sit, covered, for 10 minutes. Stir in 3 tablespoons of sugar and 1/8 teaspoon of salt while warm.
  4. In a blender, combine 2 cans of full-fat coconut milk, 20 ice cubes, and 4 tablespoons of sugar. Blend until icy and smooth.
  5. Serve ½ cup of warm black rice pudding topped with ½ cup of the coconut milk mixture and cubed mango.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 55gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 100mgPotassium: 200mgFiber: 3gSugar: 20gVitamin A: 100IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Soak the rice for at least one hour and adjust sweetness while the rice is warm for best results. Store leftovers in an airtight container for up to 3 days.

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