Black Rice Pudding Recipe

Rinse and soak

Rinse 1 cup black rice under cold water until water runs mostly clear. Optional: soak rice in cold water for 30 minutes to reduce cooking time, then drain.

Cook rice

In a medium saucepan combine rinsed black rice and 2 cups water. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook 30–35 minutes until most water is absorbed and grains are tender but still slightly chewy. Check after 25 minutes and add a splash of water if it looks dry.

Finish pudding

Once rice is tender, stir in 1 cup milk, 1 tablespoon granulated sugar, 2 teaspoons dark brown sugar, a pinch of salt, and 1 teaspoon vanilla extract. Simmer uncovered over low heat, stirring occasionally, for 8–12 minutes until mixture thickens to a creamy porridge consistency. Remove from heat and let cool slightly. Taste and adjust sweetness or salt as needed. The pudding will thicken more as it cools.

Chill a can of full-fat coconut milk overnight. Carefully scoop or pour off the thickened cream from the top into a bowl (reserve the thinner coconut liquid for smoothies). Whip or whisk the solid cream briefly until smooth. Add 2 tablespoons powdered sugar, a pinch of fine sea salt, and 1/2 teaspoon lime zest (if using). Taste and adjust sweet/salt balance — it should be sweet with a pronounced salty note. Fold in 2 teaspoons toasted coconut flakes if desired. Keep chilled until serving.

Prepare nuts and cereal

Line a small baking sheet with parchment. Roughly chop 1/2 cup roasted peanuts and measure 3/4 cup crispy rice cereal and 2 teaspoons toasted sesame seeds; set aside.

Make caramel

In a small heavy-bottomed saucepan combine 1/2 cup granulated sugar and 1 tablespoon water over medium heat. Gently swirl the pan (do not stir with a utensil) until sugar dissolves and turns a deep amber color, about 6–8 minutes. If desired use 1 teaspoon light corn syrup to help prevent crystallization. Watch carefully to avoid burning.

Finish praline

As soon as caramel reaches deep amber, remove from heat and quickly stir in 1 tablespoon unsalted butter and a 1/4 teaspoon fine sea salt until smooth. Immediately stir in chopped peanuts, sesame seeds and crispy rice cereal so everything is evenly coated. Pour the mixture onto prepared parchment, spreading thinly with a spatula. Let cool completely, then break into small shards. Store in an airtight container at room temperature for up to 3 days.

Spoon warm or room-temperature black rice pudding into serving bowls (about 1/2 to 3/4 cup pudding per serving). Dollop 2–3 tablespoons sweet + salty coconut cream over the pudding.

Arrange seasonal fruit (about 1/4 cup per serving) alongside or on top of the pudding. Sprinkle a generous tablespoon of the crushed crispy rice + peanut + sesame praline over each portion for crunch and contrast.

Garnish with a couple of fresh mint leaves and a lime wedge. Serve immediately so the praline remains crisp; if making ahead, store components separately and assemble just before serving.