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Black Rice Pudding

Black Rice Pudding

In many parts of Indonesia, this black rice pudding dish is a breakfast staple. It is also a great dessert that pairs nicely with sorbet or fresh fruit.


  • 1 cup sticky black rice*
  • 4 cups water
  • 1 pinch salt
  • 1 400-ml can (13. oz.) coconut milk
  • ½ cup palm sugar OR maple sugar
  • 4 inches pandan leaves or 1 vanilla bean

*Or use risotto rice, in which case washing rice is unnecessary and cooking time is reduced.


  1. 1

    In a sauce pan, add the washed rice, salt, pandan leaves (or vanilla bean) and water.

  2. 2

    Bring to the boil, then reduce heat to low. Let simmer partially covered for one hour, stirring from time to time. Add water if necessary.

  3. 3

    Once rice has reached the consistency of porridge, add sugar.

  4. 4

    Stir in ¾ can of coconut milk. Continue cooking another 10 minutes, or until pudding is good and creamy.

  5. 5

    Serve with a fruit sorbet: pineapple, peach or mango.

  6. 6

    Garnish each bowl with a sprinkling of palm sugar and a spoonful of coconut milk.