• 1 3/4 cups water
  • 1 cup Chinese black rice
  • 1 pinch salt
  • 1 cup unsweetened coconut milk
  • 3 tablespoons finely chopped crystallized ginger
  • 2-4 tablespoons natural cane sugar (to taste)
  • Grated zest of 1 large orange

Coconut Black Rice Pudding

Lorna Sass
  • Serves: 8 people
  • Calories per serving: 83

Ingredient tips: Medium-grain Chinese black rice is often sold under its trademarked name, Forbidden Black Rice, and brings elegant sophistication to any meal. The rice bleeds a very deep indigo color as it cooks. Because the bran layer is intact, this pudding is chewier than traditional melt-in-your-mouth white rice puddings, but it will be equally well received.

  1. In a heavy, 2-quart saucepan, bring water to a boil. Add rice and salt and return to a boil. Cover, reduce heat, and simmer until rice is tender, 25-30 minutes. (It's OK if there is some unabsorbed water.)
  2. Stir in coconut milk, ginger, and sugar to taste. Bring to a boil. Reduce heat and boil gently, uncovered, stirring occasionally to prevent sticking, until mixture thickens, 10-15 minutes for a soupy pudding and 15-18 minutes for thick. Cool slightly before spooning into dessert bowls or martini or wine glasses. Garnish with orange zest. Serve warm.

PER SERVING: 83 cal, 35% fat cal, 6g fat, 5g sat fat, 0mg chol, 3g protein, 24g carb, 1g fiber, 10mg sodium

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