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.
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.
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.