Coconut Black Rice Pudding

Serves 3-4 

1 cup black rice, soaked overnight
1 1/2  cans full-fat coconut milk (reserve 1/4 cup for garnish)
½ cup water with soaked rice
½ vanilla bean

1 cinnamon stick
1 tablespoon rice malt syrup or maple syrup (or other sweetener of your choice)
1/3 cup coconut flakes, lightly toasted


1. Measure out rice, rinse and cover with water. Let soak overnight or for up to 8 hours (even two hour makes a difference!). Drain and rinse well again.

2. Place rice in a pot with coconut milk, cinnamon stick, vanilla bean (seeds and pod) and the indicated amount of water. Bring to a boil, reduce to simmer and cook covered, stirring frequently, until the rice is tender and most of the liquid has been absorbed (you still want a little liquid).  Cook for about 45 minutes. Add rice malt syrup and fold to combine. Remove from heat and set aside.

3. While the rice is cooking, toast the coconut flakes on a dry fry pan.  For the coconut milk that has been reserved, add 1 tablespoon of rice malt syrup and stir until well combined.

4. To assemble, scoop out desired amount of black rice into your favourite bowl or glass, drizzle the coconut milk and top with toasted coconut. Enjoy!

Optional: Should you choose to not soak the rice, add an additional 1 cup of water and cook for approximately 60 minutes

Back to top