Black Rice Mango Coconut Pudding


Grabbed some black rice in Asian grocery store. Got inspiration for one Indonesian classic dish. This is traditional food of Bali island. Black rice pudding usually served for breakfast, but I love it as a dessert too. I did some twist with recipe and to give the dish a slightly smoother texture. Added mango puree, mango is so good here. Black rice, coconut milk and mango, this combination is to die for!

img_6230Black glutinous rice is one type of black rice, which turns to a deep purple when it is cooked. It`s rich color makes an impressive addition to any dish, and turns the water it is cooked in a dark purple. This is a type of rice grown mainly in Southeast and East Asia, which has opaque grains and is especially sticky when cooked. It is called glutinous in the sense of being glue-like or sticky, and not in the sense of containing gluten.


3 Serves

  • 1 Cup Asian glutinous black rice
  • 1/2 Can coconut milk
  • 1 Ripe mango
  • 3 Tbs coconut sugar
  • Few drops of vanilla extract
  • Pinch of salt
  • Fresh mint for garnish



Rinse black rice well under running water; then soak overnight. Drain, and rinse again. Place 2 1/2 cups of water, rice and and pinch of salt into a pot and bring to a boil. This will take about 30 minutes, so be sure to give it a good stir every once in a while and check on the cooking progress. Once the rice is cooked, remove from the heat, cool slightly.

Meanwhile peel and pit the mango, mix in the blender till smooth puree.

Mix two thirds of rice into blender with coconut sugar, vanilla and coconut milk. Once smooth, stir that back through the rest of the rice. Divide between three jars or ice cream sundae glass. Spoon over the mango puree and garnish with mint.

Serve warm or cold. I like to cook this pudding in the evening time and keep in the fridge overnight. And have a delicious and nutritious breakfast in the morning. Use a Maison jar for takeaway or for school lunch box. Kids love it!


  • img_691811If you do not have time to soak the rice just cook it with plenty of water. Usually, it takes longer, about an hour. Stir the rice occasionally to prevent sticking to the surface.
  •  The pandan leaf is an important ingredient in original recipe of the black rice pudding. Pandan leaf have unique, sweet aroma to some savory dishes, but mainly it is used to flavor desserts and some drinks. It is also used as green food coloring for desserts and baking. The cultivated plant features upright bright green leaves, and it’s the leaves that are desired for cooking up many Thai and Southeast-Asian dishes. Pandan essence available in some Asian grocery stores.