Indonesian Black Rice Pudding is a healthy vegan recipe that’s perfect for breakfast or dessert! Made with coconut milk and naturally sweetened with coconut sugar, this rice pudding recipe can be made on the stove top or in the Instant Pot.
Back in 2014 when we were enjoying the carefree and frivolous life of a couple of DINKS, we spent the Christmas holidays in Bali.
Of all of our tropical vacation adventures, I’d say Bali had some of the best food. It was one of the easiest places to eat as a vegetarian, I never got sick, and the flavours were outstanding.
In between various stints on the beach, we spent a few days inland bopping around Ubud and surrounding areas. We drove scooters to look at the terraced rice fields, dodged monsoon rains, and ate a lot of really incredible food.
Once a week the hotel we were staying at served Black Rice Pudding for breakfast. It was only served on Sundays and had to be ordered in advance, so I was happy that the stars aligned and I was able to taste this traditional Indonesian breakfast dish.
I love rice puddings of all manner, but Indonesian Black Rice Pudding is really something special. For starters, it’s completely vegan, and sweetened naturally with just a touch of coconut sugar.
Drizzled with a touch of coconut cream and topped with fresh fruit and ooohhhhhmg, you’ve got to try this.
What do I need to make black rice pudding?
This vegan rice pudding recipe has just three ingredients. And this isn’t one of those bogus three-ingredient recipes where one of the ingredients is cake mix and another is Cool Whip. No sirree, all you need to make Indonesian Black Rice Pudding is:
- Black Rice –> you knew that one was coming, right?
- Coconut milk –> don’t cheap out, we’re going full-fat here.
- Coconut sugar –> we’ll talk alternate sweeteners below, I promise.
Can I make rice pudding in the instant pot?
You can and you should. If you have an Instant Pot, that is. If you don’t, I got your back with stove-top instructions in the recipe card below. But know this: Instant Pot Rice Pudding is the bomb dot com.
With a tougher whole grain like black rice, which normally requires pre-soaking or takes a ridiculously long time to cook, making rice pudding in the Instant Pot means it’ll be done sooooooo quickly. And your rice will be perfectly cooked, your rice pudding perfectly creamy, and your children perfectly behaved.
Ok, I made that last one up. But you know what? Your children can’t eff with your rice pudding while it’s cooking in the Instant Pot, so go sit down and take some deep breaths or lock yourself in the bathroom with a glass of wine until you hear the thing beep. I’m not here to judge.
How to make instant pot rice pudding
Please note! These instructions are for making Indonesian Black Rice Pudding in the Instant Pot. If you’re making another kind of rice pudding or are using white rice, you will need to adjust the cooking times.
Rinse the rice well and throw it into the instant pot with water, coconut milk, and coconut sugar. Secure the lid, then place on manual setting, high pressure, for 22 minutes.
When the pressure cycle is finished, allow the pressure to release naturally for 10 minutes, then flip the switch to venting and quick-release the remaining steam. Give your rice pudding a good stir, and boom! You’re done!
How to make black rice pudding on the stove top
This is also super simple, it just requires more time. If you have the foresight to soak your black rice overnight, this will dramatically cut down on cooking time.
If not (let’s be real, I never do) be prepared to simmer the rice pudding for around an hour.
Simply combine water, coconut milk, and coconut sugar with the rice in a heavy-bottomed pot. Bring to a boil, then reduce to a simmer, cover, and simmer until the rice is tender.
My rice pudding looks runny!
Black rice pudding will thicken as it cools, so when the rice is tender if there’s a bit of liquid left, don’t worry, it’ll absorb.
Can I use another kind of rice?
I have only tested this recipe with black rice, and the cooking time and liquid ratios are specific to that.
Can I use another kind of sweetener?
Yes! This recipe calls for 2 Tbsp of coconut sugar, but you can swap it out for regular sugar, maple syrup, or honey if you like.
Should I serve this instant pot rice pudding warm or cold?
I like it room temperature or on the cool side, but it’s a matter of personal preference.
How long will this black rice pudding last in the fridge?
It will last 3-4 days in the fridge.
Hey Nutrition Lady, what’s the deal with black rice?
I was hoping you’d ask!
Black rice, also known as forbidden rice, is a type of sticky rice produced by heirloom plants in Indonesia, Thailand, and China. Legend has it that during the Ming Dynasty in China only the emperors were allowed to eat black rice, hence the name forbidden rice.
The black colour (actually a deep dark purple) provides a powerful punch of antioxidants from anthocyanins, the same antioxidants as are found in blueberries and other purple foods. These fight inflammation, free radicals, and are thought to improve cardiovascular and brain function.
Black rice is a rich source of zinc, copper, and iron, and is a significant source of dietary fiber.
Other recipes you might enjoy:
Indonesian Black Rice Pudding
TO MAKE ON THE STOVE TOP
- In a medium-sized pot, combine the black rice, coconut milk (reserve a couple of Tbsp for drizzling if you like) salt, and 1 1/2 cups water.
- Bring to a boil, then reduce the temperature to low and simmer covered until the rice is tender and most of the liquid has been absorbed (you still want a little liquid as the pudding will continue to thicken as it cools). This will take about an hour, so be sure to give it a good stir every once in a while and check on the cooking progress.
- Once the rice is cooked, remove from the heat, then stir in one Tbsp of your chosen sweetener, and taste. You may or may not want to add another.
TO MAKE IN THE INSTANT POT
- Combine black rice, coconut milk, coconut sugar, and 1 cup of water in the Instant Pot.
- Seal the Instant Pot, and set to Manual --> High pressure for 22 minutes.
- When the pressure cooking cycle has finished, allow the steam to release naturally for 10 minutes, then flip to quick release the rest of the steam. Tip! I like to do this under my stove fan if possible. If not, throw a kitchen towel over the top to control the steam.
- Remove the lid and give the rice pudding a good stir.
- Serve hot, warm, or cold (my favourite) drizzled with a bit of extra coconut milk, and garnished with diced banana and a sprinkle of hemp hearts.
- Nutrition values are an estimate only.
- Black rice pudding will thicken as it cools, so when the rice is tender if there's a bit of liquid left, don't worry, it'll absorb.
- Can I use another kind of rice? I have only tested this recipe with black rice, and the cooking time and liquid ratios are specific to that.
- Can I use another kind of sweetener? Yes! This recipe calls for 2 Tbsp of coconut sugar, but you can swap it out for regular sugar, maple syrup, or honey if you like.
- Rice pudding will last 3-4 days in the fridge.
This recipe was originally published February 26, 2015. It was retested, rephotographed, and updated to include Instant Pot instructions on January 21, 2019.
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