Black Rice Pudding

How many purple foods can you name?  There aren’t very many, but here is a jewel: black rice.  This isn’t wild rice, but an actual rice similar in shape to Arborio except that it is a deep purple color.  It is extra dense in texture resulting in a wonderfully chewy experience.  Add coconut cream and you have an exotic yet easy-to-prepare desert to serve friends.

Black Rice Pudding

An original TPP Recipe – All rights reserved.

Serves Four


400 ml coconut milk

2 Tablespoons brown sugar

1 vanilla pod, split and scraped

1 crushed cardamom pod

200 grams black rice

Cardamom Whipped Cream

1 cup whipping cream

1 cardamom pod crushed

2-3 Tablespoons sugar, to taste


Toasted Pistachios, finally chopped

Toasted coconut


  • Place the coconut milk, brown sugar, vanilla beans and pod, cinnamon, and cardamom in a 2 quart pan. Stir to dissolve the sugar.
  • Infuse the cream by slowly bringing the mixture to a boil.  Strain the cream to remove the pod and cinnamon stick.  Rinse the pan and return the cream to the pan.
  • Return to a simmer and add the rice.  Stir, and reduce heat to low, cover, and simmer for 30 minutes or until rice is al dente.  Add regular milk if rice becomes too thick during cooking.  The rice should be creamy.


  • In a mixing bowl, whip together the cream, cardamom and sugar until cream holds soft peaks.  Don’t over whip or the cream will break.

PRESENTATION: Serve rice in a martini glass or half a coconut shell.  Top with a scoop of Cardamom Whipped Cream, pistachios and toasted coconut.

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