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.
It's breakfast! It's a dessert! It's black rice pudding!
Long, long ago, we spent the Christmas holidays in Bali. Once a week, the hotel we were staying at served Black Rice Pudding for breakfast. I was happy that the stars aligned, and I was able to taste this traditional Indonesian breakfast dish. Lucky for me—it has turned into one of my favorite vegetarian breakfast recipes.
I love rice puddings of all manner, but Indonesian Black Rice Pudding is really something special. For starters, it's creamy, it's coconutty, and just sweet enough. There are just three ingredients, and it's incredibly easy to make. (For other international breakfasts, I love Swedish pancakes or protein-packed tofu scramble.)
I've tested this recipe both on the stovetop or in an Instant Pot (instructions for both are in the recipe card below!) If you've got an Instant Pot, I recommend you go that route. If not, your forbidden rice pudding will still turn out great on the stove, it just takes a bit longer.
Serve drizzled with a touch of coconut cream and topped with fresh fruit (mango is my favorite), and ooohhhhhmg, you've got to try this.
Featured comment
This is an easy, tasty, healthy recipe! I often share it with my friend's family, who tries to minimize refined sugars in their children's diet. Initially, I tried to use less sugar than indicated, but Nutrition Lady got it right! The 2 tablespoons of coconut sugar is really the minimum amount needed, and it goes so well with that pinch of salt! Thank you!!!
~ Sharon ⭐️⭐️⭐️⭐️⭐️
Let's talk about the ingredients
There are just three ingredients in this black rice pudding. Let's quickly talk through them.
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.
Coconut sugar: I have tested this recipe with various sweeteners, and coconut sugar is by far my favorite. It lends a sweet and slightly smoky flavor to the pudding that you can't get with regular sugar or maple syrup.
Coconut milk: I have tested this recipe with both full-fat and light coconut milk. I definitely prefer the creaminess that full-fat provides, but light does turn out well enough. Save a little coconut cream for drizzling on top—you won't regret it.
Let's make black rice pudding together!
Instant Pot Black Rice Pudding
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!
stove top black rice pudding
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.
Indonesian Black Rice Pudding
Ingredients
- 1 cup Indonesian black rice
- 14 oz can full-fat coconut milk
- 1 ½ cups water *reduce to 1 cup for Instant Pot
- a pinch of salt
- 2 tablespoon coconut sugar or other sweetener (see notes)
- diced banana, coconut chips, and hemp hearts for garnish
Instructions
TO MAKE ON THE STOVE TOP
- In a medium-sized pot, combine the black rice, coconut milk (reserve a couple of tablespoon for drizzling if you like) salt, and 1 ½ cups water.1 cup Indonesian black rice, 14 oz can full-fat coconut milk, 1 ½ cups water, a pinch of salt
- 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 tablespoon of your chosen sweetener, and taste. You may or may not want to add another.2 tablespoon coconut sugar
TO MAKE IN THE INSTANT POT
- Combine black rice, coconut milk, coconut sugar, and 1 cup of water in the Instant Pot.1 cup Indonesian black rice, 14 oz can full-fat coconut milk, 1 ½ cups water, a pinch of salt, 2 tablespoon coconut sugar
- 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.diced banana, coconut chips, and hemp hearts for garnish
Notes
- 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 tablespoon 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.
Chandra says
I lived in Indonesia for a while and just love this black rice pudding. I am going to make it for 8 of my friends this week.
Katie Trant says
Hey Chandra! Fun! Love that you're making this for your friends 🙂
Vivien says
I live in Western Australia and have been fortunate to visit Bali many times. I love black rice pudding. I make double this amount in my slow cooker using two thirds black rice and one third short grain white rice. I soak the rice overnight, drain, add coconut milk water and a little honey, and it’s ready in a few hours while I’m busy elsewhere. I use one can of coconut milk, / two cans water and near the end most of a can of coconut cream, reserving a little to top the puddings I am going to serve that day. I put most of the pudding into 100gm one-serving freezer bags, freeze, defrost overnight and eat for breakfast once a week. I use a little honey, maybe a tablespoonful, to sweeten. Most enjoyable toppings? Fresh mango. Two tsps coconut cream and two tsp Greek pomegranate sauce(yum), coconut cream and red berries, tablespoon plain Greek yogurt and half banana. Most of these breakfasts or deserts come in at about 230 calories a serve with coconut cream or a bit less with yogurt or soy milk and obviously more for a bigger serving. Feels like (inexpensive) luxury to me!
Gerd says
Hi,
you forgot the most important ingredient of ths traditional dish - Pandan Leaves!! That what makes the special flavour of the black rice pudding 🙂
sharon says
I rarely leave comments but after making this weekly (in the instant pot or on the stove) for the last couple of months, I've decided I'm way overdue for a review!
This is an easy, tasty, healthy recipe! I often share it with my friend's family, who tries to minimize refined sugars in their children's diet. Initially, I tried to use less sugar than indicated, but Nutrition Lady got it right! The 2 tablespoons of coconut sugar is really the minimum amount needed, and it goes so well with that pinch of salt!
Thank you!!!
Connie says
Awesome Recipe! Made mine in an instant pot and 22 minutes was perfect! I added a cinnamon stick and swapped coconut milk from the fridge for the water. Will make again and am sending this recipe to my friends!
Tory says
Can you suggest instructions to make with leftover plain black rice that is already cooked? I’m thinking just omit the water/salt do it on the stovetop but it should take less time. If anyone has tried this please leave instructions!
Katie Trant says
I have only ever made this recipe with uncooked rice. I think that is important for the recipe, to thicken with the rice starches as they cook.
Andrea says
I finally christened our new instant pot with this recipe... delicious! Love it with mango. A new favourite weekend breakfast!
Katie says
Worked well but I used coconut cream and ended up with loads of oil in the rice. Only using milk next time.
Sureena Parmar says
Yum yum! I would love to try this recipe! We love rice pudding!
Katie Trant says
Do it! It's so easy and soooooo good.
CatE says
My boys are learning Indonesian at school so I thought it might be fun to try some Indonesian recipes and I found yours first so I currently have it cooking (trying it in the slow cooker?!) and the boys can try it out with some banana and mango for breakfast tomorrow and perhaps even take some to school as a lunch box treat. Thanks for sharing!
Katie Trant says
Ooooh, I'm very interested to hear how this turns out in the slow cooker as I haven't tried that before. Please report back!
Anita W says
I believe this is what I’ve purchased/loved from the Laotian Food Fair held twice yearly at a church near us.
It usually has a slice of coconut custard served on top. Would you have that recipe also?
Thank you
Katie Trant says
Nope, I've never heard of that.
Kim says
Can you make it with cashew or almond milk instead of coconut milk?
Katie Trant says
I've only ever made this recipe with coconut milk, as is the traditional recipe.
Aly says
Look up the recipe for haupia ( Hawaiian coconut custard) I’d say that is what it was
Luciana says
As an Indonesian, I would say the recipe is pretty close to what we have except the forbidden rice. We use black glutinous rice which you can easily find in Asian grocery store such as Ranch 99 or Hmart. Other than that it's two thumbs up. Glad you enjoy your visit to Bali. One of our best islands for tourism 🙌
Michelle says
Have you tried this recipe in a slow cooker?
Katie Trant says
Hi Michelle, I haven't tried this recipe in a slow cooker, so I'm not sure how long it would take. I'm pretty sure it *would* work, but unfortunately can't make any specific recommendations. If you do try it out please let us know how it turns out!
Kimberly Adkison says
Thank you Katie for adding some yummy variety to my breakfast routine! Love that it can be made in the instant pot and is so simple. A really filling breakfast with banana slices and unsweetened coconut flakes, and a bit exotic to boot.
Stacey says
Yummy! Thank you! My bf and I made this with your instant pot instructions. It was perfect. Any ideas how much longer we need to cook for if we double or triple the recipe?
Katie Trant says
I've only ever made a single batch, so I actually have no idea! I expect the warm up phase would take longer and the rest you'd do as normal, but that's just an educated guess.
Alena says
Wonderful recipe! Takes me right back to my honeymoon in Bali 🙂 Your blog is wonderful, love the way you write. Oh and I have just begun to teach myself some Swedish a few weeks ago via smartphone app... loving it so far! Glad to have found your little corner here today x
Deborah says
We are at this very moment sitting at Sweet Orange Warung in the Kajeng Rice fields just outside Ubud eating black rice pudding & decided to google the recipe & here I found your recipe , thank you so much going to make it back home in South Africa. After 3 months of travel here in Bali I have to agree with most of the comments above. I would have loved to see it all 10 years ago too much sea and land polution not to mention traffic noise. Have a beautiful day ????
Nicola says
Ahhh Bubur Pulut Hitam. I loved this the first time I tried it and it happened to be a in restaurant not far from Ubud. However I'm suprised you haven't mentioned pandan leaves in the recipe. They can be difficult to source but they are what give the dish such a unique taste. This is the first recipe I've seen that hasn't included them.
Erik Geerars says
Thanks for sharing, i love it!!!
Anu-My Ginger Garlic Kitchen says
Loved this absolute gorgeous and delicious rice pudding! Super mouth-watering dish!:)
Katie Trant says
Thanks Anu! It's such a lush and delicious breakfast or dessert.
Matthew says
Thank you for sharing sounds delicious. Good idea to freeze portions after cooking/preparing. I've had Black rice pudding in Bali and could taste the rice was starting to turn as.probably few days old. I freeze as well Enjoy.
kellie@foodtoglow says
Oh gosh Katie, that does sound pretty traumatic! At least this was probably offset by such good food at the hotel (which sounds lovely), including the black rice pudding. I do have palm sugar, which I have to chip away at to use: it's SO hard, isn't it? I am bookmarking this for the next southeast Asian meal I make for friends. It will be dessert rather than breakfast. I don't tend to have many breakfast parties!
Katie Trant says
This palm sugar is powdery, with a very similar texture to coconut palm sugar or sucanat. I wonder if it's been made differently from the palm sugar you have - is it more like jaggery? But yes! Do make this dish. It'd be a fabulous dessert as well.
Amanda says
I have to know - how did Elizabeth Gilbert ruin Ubud? 🙂
Katie Trant says
I think that Ubud was a much quieter place before the popularity of Eat, Pray, Love. It's influence was clear there, in the type of tourist that was in Ubud as compared to other parts of Bali, and Ubud has become very commercial. There's a Starbucks on the main drag, for Pete's sake! I felt that we visited Ubud probably 5-10 years too late.
Amanda says
That's really good insight! Your response reminds me of something I heard on public radio recently. I listened to a seasoned traveler speak about the fact that guidebooks can ruin the great spots in a particular city by generating more traffic than the location may be able to accommodate / making the area much more touristy than the cultural gem it was prior to the exposure.
I made your rice pudding recipe tonight to reheat for breakfast tomorrow. It was delicious, and I can't wait for breakfast!
Katie Trant says
Yeah, that makes sense. I've read that Rick Steves and the railway have ruined the Cinque Terre in Italy, and I don't know what it was like there before his influence and before the railway meant easy access to those towns, but it sure is touristy now! Of course, Ubud and the Cinque Terre are both places I've been to, so I suppose I'm part of the problem!
Glad you enjoyed the rice pudding. It's one of my favourites, though I must say I prefer it cold!
Sara says
I totally get what both of you are saying, and Ubud is definitely commercialized. However, with globalization there are so few places that exist untouched by the world. And frankly there is so much we can learn by traveling (even if people have been there before us). I still had an incredible journey in Bali, and would definitely go back and try getting to the western side!
Balinese food is probably up there in my favorite cuisine! I cannot wait to make this pudding at home, because it was definitely a highlight!
Katie Trant says
I had a great time in Bali! Would love to go back and explore other parts. I found the pollution (plastic washed up all over the beach) in Seminyak particularly sad, but I agree there is much to learn from traveling and I always love exploring new places. I hope you love this black rice pudding as much as I do!
Jackie says
Thanks for the recipe. I was there in the early 90s and Ubud was a beautiful place...a town of Balinese artists and artisans. Very quite. No traffic. I'd hate to see it now. It sounds too upmarket for me. What a shame.
Erica says
I first went to Ubud 30 years ago. There was Murni's Warong a few shops and little else. It has become increasingly popular year. by year. I don't think the book ruined it but it pointed it a little more in the direction it was already going. Stay outside of town and come in for the restaurant or shopping if you must but it's a great place to base yourself and so so much better than the south. There are great day trips activities like am amazing bike ride and elephant sanctuary just stay out of town when you aren't a one of the amazing restaurant s. Renting a house is fab.
Great recipe. Will def try.
Meg says
I remember Murni's, best satay ever. We were there for the last King of Ubud's funeral, 1976 I think. Well before the tourists got there. Sadly Bali is a place I wouldn't bother visiting now. Full of drunk Aussie bogans (I am Australian before anyone gets rattled but acknowledge we are amoung the top 5 worst tourists in the world) though out of town gets you away from them. It is sad too that so many Javanese have moved in, culturally that is.
Vivien says
I think if tourists travel with respect and an interest in learning about the local culture they can help the local economy rather than contribute to its destruction. For instance in Bali, I always but always, take care to stay in Balinese run home stays or small hotels and always seek out local drivers and tour guides. There will always be a chance to join a locally run class in jewellery making, carving, weaving, cooking, kite making or the making of traditional offerings. Villages take care of their own, and organise community gatherings and festivals so you might like to contribute a little to the local organisation. One taxi driver told me he was the head person for his village of 200 and knew everyone; he told me with joy about a new baby being born that day. I had the sense he felt responsible for everyone. A little tip goes a long way. Opportunities to learn about cultural traditions and festivals are numerous, often it’s a matter of asking your host or hiring a guide for a day and asking. And please! No mini skirts, shorts or bare arms in temples and sacred river sites. Please wear a sarong and sash, men too. The Balinese may be gracious but their culture is of great importance to them and this kind of arrogance is offensive.
Mani @ A New Life Wandering says
Yum! I have everything but the palm sugar, will use coconut sugar. This sounds amazing for breakfast.
Katie Trant says
Coconut sugar would also be great in here. Let me know how you like it!
Keith says
I think coconut sugar and palm sugar are the same thing: coconut palm sugar.
Katie Trant says
They're actually from two completely different types of trees. Very similar in texture, but a very different taste.
Michaell @ Foodscape says
My mouth is watering already. When I read about your smoky sugar I was ready to hop on a plane and come to your house...stalking may occur 😉 YUM!
Katie Trant says
Well if you're going to hop on a plane I'd suggest you head to Indonesia and pick up some palm sugar of your own. Much warmer than here in Sweden!
Linda @ Veganosity says
You actually caught that bat!!! I would have been screaming so loud that the hotel security would have broken down the door to see what the problem was, and then they would have caught it! You are my hero.
Okay, this rice pudding sounds incredible. I have all of the ingredients in my pantry, including palm sugar. I'm going to make some today so that my husband and I can have it for breakfast tomorrow. Thanks for the inspiration Katie!
Katie Trant says
Oh we were screaming! I'm sure the neighbours thought there was a murder scene happening in there, but this was a Bali guest house and the main hotel was down the street. We eventually caught the (exhausted and terrified) bat when it landed on the mosquito net again and the husband whacked it hard with his pillow. The bat fell down and was lying on it's back panting like crazy when I threw the sarong over of it. But the poor little guy did fly away after we tossed it over the balcony, so no bats were hurt in this operation! I hope you love this pudding as much as I do!
Betty says
This looks great, thanks for sharing! I have a bag of black Japonica rice, is that the same as the black rice that you used?
Katie Trant says
I did some googling to find out and apparently it's not the same, but I'm sure it would work out just fine in this recipe. Try it out!
Alissa says
I spent about a half of a day chasing a bat out of my house a few years ago. I don't know how it got in, but it was absolutely nerve wracking, so I totally feel your pain! Glad you at least got some good breakfast inspiration out of the experience. Sounds delicious. I've been wanting to try some new recipes with black rice, and I love anything with coconut milk, so I'll give this a try soon.
Katie Trant says
We did figure out how the bat got in - turns out the husband had opened the bathroom window before we went for dinner, and neither of us realized it was still open when we went to bed. Let me know how this turns out for you, Alissa!