Black Rice Pudding with Coconut

Black rice pudding with coconut milk is the showstopper of every summer meal at my house. The combination of deeply nutty black rice with silky coconut milk and juicy fresh mango feels cooling and luxurious every time I make it. Whether you are craving something creamy and comforting or aiming to wow guests with a dessert that is both stunning and nourishing, this recipe always delivers.

I started making this after trying a similar pudding from a Thai street vendor on vacation. The fragrance of the coconut milk hit me immediately and I have been obsessed ever since. Now this version with mango is our warm-weather treat on lazy weekends.

Ingredients

• Black rice: This is the backbone of the pudding and delivers an earthy flavor with a chewy bite. Look for forbidden rice at Asian groceries for best color and aroma.
• Water: Acts as the simmering liquid to gently soften the black rice. Fresh filtered water gives the cleanest taste.
• Sugar: Sweetens the rice pudding base. You can use white sugar or coconut sugar for deeper caramel notes.
• Salt: Just a pinch sharpens every other flavor
• Coconut milk: Choose full fat for the richest mouthfeel. Well-shaken cans with high coconut extract make all the difference.
• More sugar: To sweeten the coconut layer. Syrup works in a pinch if you like lighter sweetness.
• Ice cubes: Blending these into the coconut milk chills and thickens each spoonful
• Mangos: Cubed fresh mangos give juicy texture and natural perfume. Look for honey or Ataulfo mangos when in season for supreme sweetness and smooth texture.

Step-by-Step Instructions

Rinse the Rice:

Pour the black rice into a fine strainer and rinse well under cool running water. Swirl the rice with your hand until the water runs almost clear to remove excess starch. If you like a fluffier pudding, go straight to cooking. For creamier richer grains, place the rinsed rice into a bowl and cover with fresh water to soak at room temperature for an hour or overnight in the fridge. This softens the grains and releases more color.

Cook the Black Rice:

Transfer the drained rice to a small heavy saucepan. Add two cups of water and set over medium heat until the mixture comes to a gentle boil. Immediately reduce the heat to medium low and cover the pot with a tight fitting lid. Simmer undisturbed for thirty five minutes. This slow steam process brings out the flavor and keeps the grains intact. Do not lift the lid during cooking.

Steam and Sweeten:

Once the time is up, turn off the burner and let the pot rest without uncovering for ten more minutes. The grains finish steaming and stay hot. While it is still warm, sprinkle the sugar and salt onto the rice. Use a fork to fluff and toss the grains so the sugar melts evenly. Taste and add an extra pinch of sugar if you want it sweeter.

Prepare the Coconut Milk Mixture:

Set up your blender or food processor. Pour in two cans of coconut milk. Add four tablespoons of sugar and about one and a half cups of ice cubes. Pulse until the ice is crushed and the mixture becomes ultra cold and creamy. You want the coconut milk to thicken a little but not turn watery.

Assemble the Bowls:

Grab individual dessert bowls. Spoon about half a cup of cooked black rice into each bowl. Pour about half a cup of your icy coconut milk blend over the top so the rice is nestled and surrounded. Scatter a generous handful of cubed mango over everything. Each bowl is ready to serve right away while still cold and refreshing.

Pin it

Every time I use coconut milk in these desserts I am reminded of my grandmother making coconut sweets at family parties. She would insist on using only the thickest cream from the top of each can for that lush silky texture. Now I do the same for an unbeatable finish.

Storage Tips

Keep any leftover black rice tightly covered in the fridge for up to five days. The cooked rice will get firmer as it chills and the flavors deepen. If storing the coconut milk blend separately, give it a quick stir or another pulse in the blender before serving so the ice does not separate. Fresh mango is best added right before you eat—it can get mushy if left soaking too long.

Ingredient Substitutions

If you cannot find black rice at your local market you can swap in Thai purple sticky rice for a similar look. For another tropical variation, try diced pineapple or lychee instead of mango or a swirl of passionfruit pulp. Maple syrup works nicely in place of sugar if you prefer an unrefined sweetener.

Serving Suggestions

This pudding is so flexible. You can set it out buffet style in little jars for a party or layer everything in a clear glass for a showy parfait. If you are serving after a heavy meal, go lighter on the coconut milk for a refreshing finish. Sometimes I throw on toasted coconut flakes or chopped roasted nuts for crunch and even more flavor.

Pin it

Once you master the basics of this rice pudding you can personalize it with toppings and mix-ins that suit your mood. Some days that means a dusting of cinnamon others a handful of pomegranate seeds. The beauty is in its versatility and the way it brings tropical comfort to even the dullest day.

Frequently Asked Questions

→ What type of black rice works best?

Heirloom or Thai black glutinous rice delivers optimal texture and color for this dessert.

→ Can I use fresh coconut milk instead of canned?

Yes, fresh coconut milk adds a delicate flavor and creamy consistency. Use unsweetened for best results.

→ How sweet should the dish be?

Adjust sugar to taste. The contrast between sweet rice and fresh mango enhances the overall flavor.

→ Is soaking the rice necessary?

Soaking yields a stickier rice, but it's optional. Unsoaked rice will be more separate and chewy.

→ Can other fruits replace mango?

Yes, try fresh berries, lychee, or sliced kiwi for a different twist and added color.