I recently discovered black rice, also known as forbidden rice, and decided to make black rice pudding. While researching I found out that black rice pudding is enjoyed in Southeast Asia as breakfast.
It is usually cooked with coconut milk and served with mango and banana.
Basically, that’s how I like my breakfast porridges, cooked in coconut milk, such as my Jamaican Cornmeal Porridge, Buckwheat Porridge, Quinoa Breakfast Bowl, and Banana Porridge.
Black Rice Pudding
My black rice pudding has a rich flavor, creamy and slightly nutty. I’m planning to eat a lot more black rice and substitute it for brown rice in many of my savory dishes. I added cinnamon to the recipe but you can substitute with 1/4 teaspoon of both cardamom and ground coriander.
What Is Black Rice?
Black rice is a variety of rice that has a deep purplish-black color. It is found in many Southeast Asian countries, including the Phillippines, Malaysia, Thailand, and Indonesia. Other names for black rice are purple rice, Thai Jasmine black rice, black paddy’s rice, and black Japonica rice. Some of the varieties are the sticky glutinous rice, which has a mild nutty taste.
Why Is Black Rice Called Forbidden Rice?
The term forbidden rice was given to black rice because many years ago black rice was reserved for the Chinese emperor and other people of wealth. That’s also why black rice was also called Emperor’s rice.
Is Black Rice Healthy?
Absolutely! The reason why black rice has that beautiful color is that it contains anthocyanins. As a grain, black rice contains the highest levels of anthocyanins, even a higher level than blueberry. These compounds are powerful antioxidants that combat diseases such as heart disease, cancer, and diabetes. Anthocyanins are also found in blackberries, red cabbage, and plums.
Black Rice VS Brown Rice
- Black rice has twice the amount of protein of brown rice.
- It is twice the amount of fiber of brown rice.
- With twice the amount of iron of brown rice.
- Black rice also has other powerful antioxidants, such as zeaxanthin and lutein that, which are great for vision.
Where To Buy Black Rice?
Black rice can be purchased at a health food store, some grocery stores, Asian supermarkets, or online on Amazon.
How To Cook Black Rice Pudding?
- Sort black rice to remove debris. Place the rice in a fine-mesh strainer and wash rice under cold running water. Transfer the rice to a pot with water, coconut milk, coconut sugar, and salt.
- Bring to a boil, reduce to simmer, cover the pot and cook for 45 minutes. Stir in the cinnamon and vanilla, allow rice pudding to cook for 10 more minutes or until most of the liquid has evaporated.
- To serve rice pudding warm, divide rice pudding into 8 bowls and serve garnished with mango slices, coconut flakes, and banana. You can store rice pudding in the refrigerator in a container with a lid, and it keeps for 3 days when chilled.
Other Rice Recipes To Try:
- Vegan Dirty Rice
- Instant Pot Mexican Rice
- Jamaican Rice And Peas
- Turmeric Coconut Rice
- Pineapple Fried Rice
Categories
- Categories: Gluten-Free, Vegan
- Course: Breakfast
- Cuisine: American
Nutrition
(Per serving)- Energy: 210 kcal / 878 kJ
- Fat: 3 g
- Protein: 4 g
- Carbs: 42 g
Cook Time
- Preparation: 10 min
- Cooking: 1 h
- Ready in: 1 h 10 min
- For: 4 Servings
Ingredients
- 1 cup black rice
- 2 1/2 cups water
- 14 ounce can coconut milk
- 1/2 cup coconut sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
Instructions
- Sort black rice to remove debris. Place the rice in a fine mesh strainer and wash rice under cold running water. Transfer the rice to a pot with water, coconut milk, coconut sugar, and salt.
- Bring to a boil, reduce to simmer, and cover the pot and cook for 45 minutes. Stir in the cinnamon and vanilla, and allow rice pudding to cook for 10 more minutes or until most of the liquid has evaporated.
- To serve rice pudding warm, divide rice pudding into 8 bowls and serve garnished with mango slices, coconut flakes, and banana. You can store rice pudding in the refrigerator in a container with a lid, and it will keep for 3 days when chilled.
Notes
- Sweeten your rice pudding to taste, start by using 1/4 cup and increase.
- Substitute maple syrup, stevia, organic cane sugar, or another sweetener of choice.
- Make sure to use black rice and not wild rice, as they are not the same.
- Rice pudding will further thicken as it cools.
- Reduce the cooking time by soaking the rice overnight in cold water.
- The health benefits of black rice are in the bran, so make sure to purchase the whole grain so you can get the maximum benefit of black rice.
Thanks, Michelle, this is a lovely recipe, the first time I’ve had black rice. I did find it a bit sweet for my taste and will probably halve the coconut sugar quantity next time. I also added a bit of cayenne pepper and a teaspoon of ginger, which is lovely
This recipe was so gooood. Can I freeze this recipe ?
You can freeze it go right ahead.
I made this recipe and after well over an hour, there’s still a lot of liquid remaining. Where did I go wrong?
Candice, I’m very sorry to hear this. I’ll have to troubleshoot this recipe again. Remove the cover from the pot and let it cook on medium until the liquid evaporates. Let me redo this recipe to see if I’m off with the amount of liquid.
Can this be made in an Instant pot?
Thank you for your question! While we haven’t tried making this recipe specifically in an Instant Pot, it may be possible to do so with some modifications. You could try adapting the cooking time and liquid ratio according to your Instant Pot’s guidelines for cooking similar dishes. We recommend doing some research and experimenting with caution to ensure the best results. If you do try making this recipe in an Instant Pot, please let us know how it turns out!
I tried this recipe this week and it is a definite winner. I omitted a Coconut Sugar and used honey to sweeten to taste. I will definitely be making it again.
I would like to add though why does your photo actually look like gelatin. The final product looks like porridge not gelatin.
Mary that’s so cool, I’m happy you enjoyed it. Thank you for sharing your comment.
Another beautiful twist on a classic dish; well done!
Thank you Dunori, I appreciate your feedback.
If you presoak the rice do you decrease any of the water when cooking in the pot since the rice absorbs some?
Mel, you will be fine to keep the same amount of water, this rice doesn’t get soft like regular rice so extra water won’t make much difference.
This was very delicious, I made it for breakfast and everyone enjoyed it.
Sonya, I’m so happy you enjoyed it.