Black Rice Pudding

Method

1. 1

   Bring 1½ cups black rice, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 4½ cups water to a boil in a large heavy saucepan. Reduce heat to low, cover with a tight-fitting lid, and simmer 45 minutes (rice will be cooked but still wet).

2. 2

   Stir in one 15-oz. can unsweetened coconut milk, stirred well, ½ cup sugar, and a generous pinch of salt. Increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes. Remove from heat and let cool, stirring occasionally, at least 30 minutes. (You can serve warm or room temperature.)

3. 3

   Meanwhile, preheat oven to 325°. Spread 1 cup unsweetened coconut flakes out on a parchment-lined baking sheet and toast, stirring halfway through, until golden brown, 8–10 minutes. Let cool.

4. 4

   Just before serving, stir rice pudding and divide among bowls. Top with toasted coconut and/or sliced mango, bananas, or strawberries. Do ahead: Rice pudding keeps, covered and chilled, 5 days. Editor’s note: This black rice pudding recipe was first printed in the December 2005 issue of “Gourmet”; it was retested and updated for style in 2026. Head this way for more of our favorite puddings →

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