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Black Rice Pudding

by Monica Mendiola-Salazar

I eat this black rice pudding as a snack, dessert, or breakfast. I have a pretty insatiable sweet tooth, but I'm sensitive to gluten and dairy, which rules out a lot of delicious desserts. This recipe is vegan, creamy, and satisfying, thanks to the coconut milk (get the fresh kind and freeze until you are ready to use) I love black rice, which has all the health-promoting properties of brown rice, but with the added benefit of anthocyanin, a plant-based pigment that gives the rice its gorgeous deep purple color and its antioxidant and anti-inflammatory properties.

  • 1 cup forbidden black rice (best if soaked 12-24 hours in 4 cups filtered water)
  • 3/4 cup unsweetened full-fat coconut milk
  • 1 1/2 cup almond milk
  • 2 cups of water
  • Pinch sea salt
  • 1/4 cup coconut nectar
  • Sliced banana (or mango)
  • 1/2 cup toasted coconut flakes
  • Almond milk
  • Coconut nectar or coconut sugar to taste


  1. Drain and rinse black rice.
  2. Place in a heavy-bottomed medium pot and add coconut milk, almond milk, water, and salt.
  3. Bring to a boil over high heat.
  4. Cover pot, reduce heat to low and simmer for 1 hour. Stir porridge every 15 minutes, then more frequently toward the end of cooking to prevent sticking.
  5. Add more almond milk or water to get the desired consistency, and stir in sweetener if using.
  6. Spoon into bowls, top with sliced banana, toasted coconut, a drizzle of almond milk, and sweetener of your choice.