Popular across Southeast Asia, black rice pudding is sweet, satisfying, and—thanks to the rice’s intact bran layer—nutrient-rich. The result is a pudding that feels indulgent yet substantial. Plus, as one reader put it, “The color is amazing and the taste even better.”
The finished pudding should be creamy and thick, with rice that’s tender but pleasantly chewy, never crunchy or soupy. It may look loose when you turn off the heat, but it thickens as it cools; many readers even prefer it chilled in the fridge overnight, where it turns even creamier, for an easy make-ahead breakfast.
Tips for making black rice pudding
What kind of rice should I use? Thai black glutinous (black sticky) rice contains more amylopectin than other varieties, giving it a softer, stickier texture. It’s traditional and benefits from soaking before cooking. Chinese black rice (often sold as forbidden rice or black pearl rice) is slightly firmer and more distinct-grained but still pleasantly chewy—and generally easier to find in the US. Either will work with this recipe.
Troubleshooting your pudding: If the rice tastes crunchy, it needs more time. If the pudding seems loose, remember it thickens significantly as it cools. Too thick? Thin it with a splash of water.
Can I reduce the sugar?: The amount listed lands in dessert territory, but you can start with ¼ cup sugar and add more to taste during the final simmer. Granulated sugar streamlines the flavor, letting the nutty rice and coconut milk shine. Swap in light brown sugar for caramel notes, or palm sugar (the traditional choice) for a more complex, slightly grassy sweetness.
What toppings work best? Toasted coconut flakes add crunch and a boost of flavor. Fresh mango is classic, but bananas, strawberries, or any soft, ripe fruit (kiwi, melon, etc.) also work well.
Recipe information
Total Time
2 hours (includes cooling)
Yield
8 servings
Ingredients
Preparation
Step 1
Bring 1½ cups black rice, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 4½ cups water to a boil in a large heavy saucepan. Reduce heat to low, cover with a tight-fitting lid, and simmer 45 minutes (rice will be cooked but still wet).
Step 2
Stir in one 15-oz. can unsweetened coconut milk, stirred well, ½ cup sugar, and a generous pinch of salt. Increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes. Remove from heat and let cool, stirring occasionally, at least 30 minutes. (You can serve warm or room temperature.)
Step 3
Meanwhile, preheat oven to 325°. Spread 1 cup unsweetened coconut flakes out on a parchment-lined baking sheet and toast, stirring halfway through, until golden brown, 8–10 minutes. Let cool.
Step 4
Just before serving, stir rice pudding and divide among bowls. Top with toasted coconut and/or sliced mango, bananas, or strawberries.
Do ahead: Rice pudding keeps, covered and chilled, 5 days.
Editor’s note: This black rice pudding recipe was first printed in the December 2005 issue of “Gourmet”; it was retested and updated for style in 2026. Head this way for more of our favorite puddings →
