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Black Rice Pudding with Coconut Milk and Mango Recipe

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This Black Rice Pudding with Coconut Milk is a delightful and creamy dessert featuring nutrient-rich black rice cooked to perfection and combined with sweetened coconut milk. Served chilled with fresh mango cubes, it offers a refreshing and exotic treat that balances naturally nutty flavors with tropical sweetness, perfect for warm weather or a light finish to any meal.

  • Total Time: 50 minutes (excluding soaking time)
  • Yield: 6 servings

Ingredients

Black Rice and Cooking

  • 1 cup (7 ounces / 200 g) black rice
  • 2 cups water
  • 3 tablespoons sugar
  • 1/8 teaspoon salt

Coconut Milk Mixture

  • 2 cans (18 oz / 540 ml) coconut milk
  • 4 tablespoons sugar (or syrup)
  • 20 ice cubes (about 1 1/2 cups)

To Serve

  • 4 mangos, cubed

Instructions

  1. Rinse and soak the rice: Rinse the black rice thoroughly and drain. For a stickier texture, soak the rice in enough water to cover it for 1 hour at room temperature or overnight in the refrigerator. Drain well before cooking.
  2. Cook the rice: Place the rinsed and drained rice in a small saucepan with 2 cups of water. Bring it to a boil over medium heat, then reduce to medium-low. Cover the pot with a lid and cook for 35 minutes without uncovering. After cooking, turn off the heat and let the rice rest, still covered, for 10 minutes.
  3. Sweeten the cooked rice: While the rice is hot, sprinkle in 3 tablespoons of sugar and 1/8 teaspoon salt. Fluff the rice gently and mix until the sugar dissolves completely. Taste and adjust sweetness if needed. Set the rice aside to cool.
  4. Prepare the coconut milk mixture: In a food processor or blender, combine the 2 cans of coconut milk, 4 tablespoons sugar (or syrup), and 20 ice cubes. Pulse or blend until the ice is finely chopped but not melted, creating a chilled, slightly textured coconut milk.
  5. Assemble and serve: In small serving bowls, spoon about 1/2 cup of the cooled black rice and 1/2 cup of the chilled coconut milk mixture. Top each bowl evenly with the cubed mango. Serve immediately for a refreshing finish.

Notes

  • Soaking the black rice enhances stickiness and shortens cooking time.
  • Adjust sugar levels based on your sweetness preference, especially if your mangoes are very ripe.
  • Using fresh mango adds natural sweetness and a vibrant contrast, but you can substitute with other tropical fruits like pineapple or papaya.
  • The coconut milk mixture is chilled using ice cubes blended to preserve texture without diluting flavor overly.
  • This dessert is best served fresh but can be refrigerated for up to one day; stir gently before serving.
  • Author: Daisy
  • Prep Time: 10 minutes (plus optional soaking time of 1 hour or overnight)
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Southeast Asian
  • Diet: Vegetarian

Find it online: https://dishiary.com/black-rice-pudding-with-coconut-milk-and-mango-recipe/