Coconut Black Rice Pudding
This coconut black rice pudding makes a delightful and healthy breakfast, snack, or dessert. It’s dairy-free, gluten-free, and processed sugar-free, too.
Black rice is indigenous to Southern Asia and an excellent source of iron, vitamin E, fiber, and flavonoid antioxidants called anthocyanins. In Chinese medicine, it’s considered a good blood tonifier. Black rice has been consumed for centuries in China. In fact, because of its rich nutritional value, legend has it that it was reserved solely for the emperors’ consumption. As a result, it was granted the names “emperor’s rice” and “forbidden rice.”
Enjoy this simple pudding warm or cold. As always, feel free to be creative in the kitchen!
- 2 cups Water
- 1 14-15 oz. can Light Coconut Milk
- 1 cup Black Rice
- 1/4 teaspoon Sea Salt
- 1-2 tablespoons Maple Syrup or Honey
- Optional: 3-5 Cardamon Pods, slightly cracked
- Optional: Cashew, Goji Berries, Raisins, Currents Unsweetened Coconut Flakes, or Bee Pollen to sprinkle on top
- Bring 2 cups of water, 1 cup of the coconut milk (reserve the rest), and 1 cup of rice to boil in a medium saucepan. Reduce heat to low and bring to a simmer. Cover and let cook for 35 minutes.
- Remove lid and stir in about half of the remaining coconut milk. Cover and cook for 4-5 minutes.
- Uncover once more and stir in the rest of the coconut milk. Leave cover off and cook for 5-8 minutes more, stirring occasionally, until desired consistency.
- Remove from heat and stir in salt and maple syrup to taste. If you’re using cardamon, add it now.
- Enjoy the pudding warm or chilled for breakfast, a midday snack, or dessert! You might want to sprinkle some cashew nuts, dried currents or raisins, or coconut flakes on top. I even tried adding some of Red Bee Honey’s bee pollen. It added an interesting and nourishing kick of flavor.
Recipe & photos by Sophie Slater