Black Rice Pudding Recipe

Rice pudding is a comforting classic. Our version uses slightly more exotic ingredients than the usual milky white pudding. We cook black rice with coconut milk and top it with a seasonal gingered rhubarb for a dessert that is impressive but easy to execute. This recipe is also great if you or your guests have a gluten allergy or celiac disease, as it's gluten-free when made with the listed ingredients.

Black Rice Pudding Recipe
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  • 1/2 cup black rice
  • 2 1/2 cups water
  • 1 cup coconut milk
  • 1/4 cup sugar
  • 15 stalks rhubarb
  • 3 inch piece ginger
  • 3 heaping tablespoons sugar
  1. In a medium saucepan, bring the black rice and water to a boil.
  2. Cover and simmer over low heat for about 40 minutes, until the water has been absorbed.
  3. Add the coconut milk and simmer, stirring occasionally about 12-15 minutes
  4. Stir in the sugar and let cool to room temperature.
  5. Preheat oven to 350 degrees
  6. Wash the rhubarb and cut into 1-inch chunks.
  7. Place rhubarb into an ovenproof dish and sprinkle with the ginger and sugar.
  8. Cook for 30-40 minutes until tender.
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