Black rice makes such a lovely base for a simple dessert, especially when paired with creamy coconut milk and fresh fruit. The rice cooks up tender with a slightly chewy, nutty bite, while mango, strawberries, and blueberries bring plenty of natural sweetness and freshness. Served warm with coconut milk poured over the top, it’s cozy and satisfying without being too rich or overly sweet.

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Coconut Black Rice Pudding

Maggie Wu
4 servings
Tender black rice served with creamy coconut milk and fresh mango, strawberries, and blueberries.
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Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients
 

  • 1 cup black rice
  • 2 cups water
  • Coconut milk, as needed for serving
  • Fresh mango, diced
  • Fresh strawberries, sliced
  • Fresh blueberries

Instructions
 

  1. Add 2 cups of water to a medium saucepan and bring to a boil.
  2. Stir in the black rice, then reduce the heat to low and cover. Simmer for about 30 minutes, or until the rice is tender and the water has been absorbed.
  3. Turn off the heat and remove the saucepan from the burner. Keep the rice covered and let it rest for 5–10 minutes.
  4. Spoon the warm black rice into serving bowls and pour coconut milk over the top.
  5. Finish with fresh mango, sliced strawberries, and blueberries. Serve warm and enjoy.
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