Healthy coconut black rice pudding, an equally perfect breakfast or spa-style dessert. Made with only 5 ingredients, it is vegan, gluten-free, and easy to make.
A Healthy, Thai-Inspired Take on Rice Pudding
I am in love with this little recipe. A simple concoction comprising 3 primary ingredients–black rice, coconut milk, and coconut sugar–plus two (favorite) flavor additions–ginger and lime–it is a beautiful bowl of goodness that can be savored at breakfast (move over oatmeal), post-dinner (super-charged dessert), or any time in between.
- Vegan (egg-free, dairy-free)
- Only 5 ingredients
- Easy to make
- Equally suited for dessert, breakfast or as a snack
Ingredients for Coconut Black Rice Pudding
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
- uncooked black rice
- full-fat canned coconut milk
- coconut sugar
- ground ginger
- grated zest and juice of 1 medium lime
You will also need some ordinary tap water. I recommend a pinch of salt, as well, but it is optional according to your needs. You can also add toppings as you like, such as additional coconut milk for drizzling, diced fresh fruit, and /or additional coconut sugar.
What is Black Rice?
Black rice is actually dark purple, a sign of its wealth of antioxidants.
Like blueberries, dark color grapes, and acaí berries, black rice has an especially high concentration of anthocyanin, an antioxidant flavonoid heralded for its all-around and specific benefits for good health. It is also higher in protein and fiber than any other rice, including brown rice and red rice.
And in case you are wondering whether black rice is an esoteric ingredient, I have great news: it has become readily available in large grocery stores and superstores (including my small, Texas town), shelved right alongside other rices. Hurrah!
How to Make Coconut Black Rice Pudding
Note that the complete directions are also in the recipe card below.
Step One: Combine Ingredients in a Saucepan
First, combine the rice, coconut milk, water, sugar, ginger, optional salt and half of the lime zest in a small saucepan set over medium high heat.
Step Two: Bring to a Boil
Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for about 50 to 60 minutes until most of the liquid (but not all! you want some creaminess to remain) is absorbed.
Stir the mixture occasionally, and add more water, as needed, if the rice is not plumped and tender by the time most of the liquid is absorbed.
Step Three: Add the Lime Juice
Remove the pudding from the heat and stir in the lime juice. You can adjust the other flavorings at this point, too (e.g., another pinch of salt, or a tad more sugar).
You can serve the pudding hot or cold, but I think it is best warm (call me Goldilocks), served with an extra drizzle of coconut milk and a small heap of fresh fruit.
How Should I Store the Pudding?
Store the cooled, leftover porridge in an airtight container in the refrigerator for up to 1 week. Rewarm in a small saucepan set over low heat for several minutes (or the microwave for about 1-2 minutes), stirring until warmed through. Add an extra tablespoon or two of water or nondairy milk as needed.
What Can I Use in Place of Black Rice?
An equal amount of long grain brown rice or regular white (medium or long grain) rice can be used in place of the black rice.
What Can I Use in Place of Coconut Milk?
Other nondairy milks can be used in place of the coconut milk. Since coconut milk adds so much richness, I suggest changing the quantities to 1 and 1/4 cups nondairy milk and 1/2 cup water if you make this change.
What Can I Use in Place of Coconut Sugar?
Any other sweetener (granulated or liquid) can be used in place of the coconut sugar.
Can I Double the Recipe?
Yes! Feel free to double or triple the recipe, especially if you would like several days of black rice pudding for breakfast with almost no effort (other than eating). Enjoy!