Coconut Black Rice Pudding Recipe

Creamy, nutty, and naturally sweet, this Coconut Black Rice Pudding is a classic Thai dessert that combines sticky black glutinous rice with rich coconut milk. The result is a comforting, satisfying dish with a unique texture and a delightful balance of flavors. Whether served warm or chilled, this pudding is a delicious way to enjoy the authentic taste of Thailand.

When I was young, I wanted nothing to do with the desserts my father brought home from our monthly trips to the Thai market in the city: gray griddled discs of taro root and coconut, round pancakes filled with coconut cream, and layered pink jellies flavored disappointingly with coconut.

Well, times have changed. Now I'm a coconut fiend, and the traditional Thai dessert kao neow dahm is my favorite way to get my fix at home. Made with sticky whole-grain black rice, coconut milk and toasted coconut, this warm Coconut Black Rice Pudding is creamy, sweet, a little savory and very coconutty. It's also dairy-free and gluten-free, making it a great dessert -- or breakfast -- for almost any guest.

Thai black rice is a type of whole grain glutinous rice usually eaten in Thailand for dessert. Unlike Chinese black rice, also known as forbidden rice, black rice from Thailand is variegated in color, with a nutty taste and sticky texture when cooked. Sticky rice is usually soaked overnight and steamed, but in this preparation, it is simply boiled in water and coconut milk for 45 minutes, until the grains are soft but still pleasantly chewy.

You can find Thai black rice at Asian markets or Whole Foods, where it may be labeled "black sticky rice," "black glutinous rice" or just "black rice." (You can also find it online.) Chinese black rice can be substituted, although the texture is a little different.

This Coconut Black Rice Pudding recipe is traditionally prepared with full-fat coconut milk, although I've found that light coconut milk works just as well, producing a lighter dish that also makes a satisfying breakfast. If you're a fan of Thai mango and sticky rice, you can also serve this dish with sliced ripe mango, but it isn't necessary. This particular pudding is all about the coconut, which is how we coconut fiends like it.

Coconut Black Rice Pudding

    Prep Time: 10 minutes

    Cook time: 50 minutes

    Yield: Serves 4 to 6

Coconut Black Rice Pudding Recipe Ingredients

    2 to 2 1/2 cups water

    1 cup Thai black rice

    1 cup light coconut milk

    1/4 cup unsweetened coconut flakes

    3 tablespoons brown sugar

    1/2 teaspoon salt

Coconut Black Rice Pudding Recipe Directions

    In a medium saucepan, mix 2 cups water, rice and coconut milk, and bring to a boil over medium-high heat.

    Reduce heat and simmer uncovered for 45 minutes or until rice is tender, stirring occasionally. During the last 10 minutes of cooking, make sure to keep a close eye, adding extra water, 1/4 cup at a time, if the rice gets too dry.

    Meanwhile, toast the coconut.

    Preheat the oven to 350 F. Place the coconut on a baking sheet and bake for 5 minutes or until golden-brown, stirring once during baking.

    When the rice is tender, add the sugar and salt. Simmer for a couple more minutes, or until pudding is desired texture.

    (Add a little more water for a looser pudding; let cook several more minutes for a drier pudding.)

    Taste and adjust seasoning. Spoon into individual bowls, top with toasted coconut flakes, and serve.

Additional Notes

-- When making this Coconut Black Rice Pudding recipe for breakfast, I only use 2 tablespoons of sugar for a less sweet version.

-- For a richer Coconut Black Rice Pudding, use full-fat coconut milk. Reserve the coconut cream -- the thick layer that rises to the top of the can -- and use a little to top each serving before adding the toasted coconut flakes.

-- You can reduce the cooking time by soaking the rice overnight before cooking. In a medium bowl, cover the rice with cold water and let sit in the refrigerator overnight. Drain and proceed with the recipe, reducing the water to 1 to 1 1/2 cups and the cooking time to 30 minutes before adding the sugar and salt.

Bring the taste of the tropics to your table with this Coconut Lime Rice Pudding with Mangoes. Combining the creaminess of coconut milk, the zestiness of lime, and the sweetness of ripe mango, this dessert is a refreshing and flavorful way to end any meal.

Coconut-Lime Rice Pudding with Mangoes

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Coconut Black Rice Pudding - Classic Thai dessert for Coconut Lovers

Indulge in the creamy, nutty goodness of this traditional Coconut Black Rice Pudding, a beloved Thai dessert made with sticky black rice and luscious coconut milk. Perfectly balanced between sweet and earthy flavors, it's a comforting treat that's easy to make and truly satisfying.

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