Black Rice Pudding with Coconut Milk

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

Rice Pudding with Black Rice

Black Rice Pudding Recipe

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.

• 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 or evaporated milk will bring sweetness too

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…..

• 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, 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. You may have heard the term forbidden rice, this is the same thing, just certain regions have different names.

Instant Pot Black Rice Pudding

Ok so what if you don’t have this kind of time you can make this as an easy Instant Pot recipe for sure. A Crockpot Express or Ninja Foodi pot will work too. You will use similar ingredients but it is slightly different because you need a very precise liquid to rice ratio for the initial step.

What the best method is is to first make black rice in a pressure cooker (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. Cook under high pressure for 20 minutes with a natural release for 10 minutes. When done and the lid is lifted you will go on to make this a thick dessert by;

1. Fluff your black rice in the pot when it is done
2. In a small bowl whisk together 1 egg + 1/4 cup evaporated milk together
3. Set pot to saute and pour this in, stir
4. 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.

Dairy Free Black Rice Pudding

Great thing about this is my husband can enjoy it with us. Yes he is lactose intolerant but using the coconut canned variety makes his tummy a okay. My friend who is gluten free can also enjoy this with the same can since that is naturally free of gluten.

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.

Black Rice Pudding on Stove

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 ;(

Can You Reheat Black Rice Pudding

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.

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. If you are looking for other treats you can eat, check out our dairy free cookie recipes too.

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