Black Rice Pudding with Coconut Milk

How to make black rice pudding with coconut milk recipe on stove or with Instant Pot black rice turns out great. How to cook rice pudding with this grain so it’s sweet, dairy free and a tender dessert everyone will love.

Why do we love this quick easy dessert you ask? OH My let me count the ways. It may look strange, I agree, but there is a chew that I just love. A different texture that is heartier than one made with long grain. You have to try it yourself. 😉 (affiliate links present)

Rice Pudding with Black Rice

Ok so you may have tried our easy Instant Pot Rice Pudding and fell in love. It is a similar idea whether you make it under high pressure or on the stovetop. You first need to cook the grains to tender before adding the sweetness.

Why do we use this canned coconut milk vs. “regular” or almond? It is way sweeter and the way that our favorite Thai restaurant makes it! You could of course use vanilla cashew milk which would be a close second to this if you needed an alternative.

Remember that the texture of this grain is tough. If you have ever had wild rice it is very similar to that. It takes a while to get tender, but will never be as soft and sticky as sticky rice like our white rice in slow cooker turns out to be, or even brown rice would be.

What is black rice pudding made of?

• Black rice uncooked
  • there are several lengths available, long grain rice was used here
  • I have not tried Thai black glutinous rice variety yet
• 3 cups of water
• White sugar and salt, just a pinch
  • haven’t tried this with coconut sugar or brown sugar but imagine they would work ok too
• 1 c coconut milk, coconut cream is thicker, or evaporated milk will bring sweetness too
• Toasted coconut is a nice topping, or slices of mango

This is instructions for making this on the stove. You will want a pot with a lid and non stick is best. It will just make it easier to clean when this is done, it will be a bit sticky. You can easily adjust the sweetness. There is unsweetened coconut milk for less, I like all the things…..

How to Cook Black Sticky Rice on Stove

• Add rice, water and salt to a saucepan and bring to a boil over medium high. Cover and reduce heat to a low simmer.
• Simmer for 45-50 minutes cooking time, stirring occasionally.
• Remove lid, add sugar and coconut milk. Stir well.
• Continue to heat, uncovered, over medium heat, stirring occasionally until all liquid is absorbed and rice begins to thicken and get sticky.

Remove from heat and let stand to cool, this will help it thicken even more. Serve topped with shredded coconut for added sweetness and a bit more texture too.

Are black rice and forbidden rice the same thing?

You may have heard the term forbidden rice, this is the same thing, just certain regions have different names. The latter originates from ancient China, where it was considered so nutritionally valuable and rare that it was reserved exclusively for the emperor and forbidden for common people, hence the name.

Ok so this is similar to our pressure cooker coconut rice pudding but chewier. Can make in a Crockpot Express or Ninja Foodi. You will use similar ingredients but it is slightly different because you need a very precise liquid to rice ratio for the initial step.

Instant Pot Black Rice Pudding

1. Add 1 c. rice + 2 c. water PLUS add 1/2 cup of sugar necessary for this, stir 3 things are in there to incorporate the granules a bit.
2. Cook under high pressure for 20 minutes with a natural release for 10 minutes.
3. When done and the lid is lifted you will go on to make this a thick dessert by;
4. Fluff your black rice in the pot when it is done
5. In a small bowl whisk together 1 egg + 1/4 cup evaporated milk together
6. Set pot to saute and pour this in, stir
7. Continue moving it around so it doesn’t burn for 2 minutes or so once it is bubbling so it can boil and reduce the liquid to become like Thai sticky rice a bit more

Once it has thickened with the addition of these, turn the pot off and immediately pour your mixture into a heat safe bowl (or it will burn on the bottom). This takes closer to 20 minutes to cook, 30 minutes overall to make. Serve warmed or wait until it cools down and fill smaller bowls and place into the fridge to cool.

Is this Dairy Free?

Great thing about this and our Slow Cooker Rice Pudding is my husband can enjoy it with us using this coconut canned variety of “dairy”. My friend who is gluten free can also enjoy this with the same can since that is naturally free of gluten.

Do you need to rinse black rice before cooking?

I have never soaked the rice beforehand for either of these two methods, I don’t think it’s necessary. Typically I don’t even rinse my grains, I just swish it with the water. Others swear that this added step is necessary but I feel like if you don’t it stays a bit stickier which we enjoy. Try it both ways and see for yourself, it really is just a personal preference if you ask me.

How to save leftovers

Of course. Storing properly initially is most important. Once cooled to room temperature you need to store in sealed containers, it will last in the fridge for about 3 days. You will want some extra coconut or evaporated milk for later.

How to reheat leftover rice pudding

When reheating rice pudding you can use your microwave or pot on the stove. Add 2 tbsp of your milk to the top and fold together to add moisture. It will thicken a lot and firm up over time so you need to loosen it up again when you’re ready to enjoy it again. Nuke for 30 seconds, stir and add another 1/2 of a minute this way.

In a pot on the stovetop you will do the same thing over medium heat. To thin it out just add more than just the 2 Tablespoons. Only heat until warmed to your liking, do not overheat or it will dry out.

Below I have a printable recipe card for you. Keep it as a recipe card in your folder or box or just come back time and time again to get this. We would be awful sad if you just came and never visited us again ;(