Black Rice Pudding

Black Rice Pudding With Coconut Caramel, Salted Coconut Cream & Sesame Brittle

Let’s go to the city! Let’s go to the city! 

That has been me for the past month when deciding what we want to do on the weekend. It’s kind of far away and adult life keeps getting in the way, so it has yet to happen. 

So, I decided to make something that reminded me of going to the city. The dessert at Kin Khao. I love that restaurant, and it’s generally really hard for me to love a restaurant. 

Being a vegetarian, it is either that there are really no options for me or just a few sides. I normally have a ‘that was alright…’ reaction to restaurants. 

But Kin Khao has always been different. Vegetarian options that don’t seem like after thoughts and after trying them I instantly fall in love. 

Then leave just slightly annoyed that it is so far away from home, knowing I won’t be back for at least 6 months. ūüôā

There has always been one dessert option there, I just checked the website and now there are two, the black rice pudding DIY sundae thing. 

The pudding is thick and rich, the coconut cream is salty, the caramel is sweet but not overly and the brittle is nutty and crunchy. Everything you need.

Black Rice Pudding Recipe

Black Rice Pudding Recipe

Are you craving a dessert that’s both exotic and comforting? Look no further than this tantalizing Black Rice Pudding recipe. 

Bursting with rich flavors and creamy textures, it’s a delightful treat for any occasion. Let’s dive into making this indulgent dessert!


For the Black Rice Pudding:

  • 1 cup (192g) black rice
  • 3 cups (709ml) water
  • 1/2 tsp salt
  • 1/2 cup (100g) sugar
  • 1 1/2 cups (354ml) coconut milk

For the Coconut Caramel:

  • 1/3 cup (78ml) coconut milk
  • 1/3 cup (64g) coconut sugar
  • 2 tbsp (28g) salted butter

For the Salted Coconut Cream:

  • 1 (15oz) can coconut milk
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 3/4 tsp salt
  • For the Sesame Brittle:
  • 3/4 cup (150g) sugar
  • 1/4 cup (85g) honey
  • 1/2 tsp salt
  • 1 tbsp water
  • 1 cup (120g) sesame seeds
  • 2 tsp (10g) butter
  • 1/4 tsp baking soda


1. Cook the Black Rice: 

In a large saucepan, combine the black rice, water, and 1/4 teaspoon of salt. Bring the mixture to a boil over medium heat. 

Once boiling, cover the saucepan with a lid, reduce the heat to low, and let it simmer for about 45 minutes. This will cook the rice until it’s tender but still moist.

2. Prepare the Pudding Base: 

After the rice is cooked, stir in the sugar, remaining salt, and coconut milk. Increase the heat to bring the mixture to a boil. 

Then, reduce the heat to low and let it simmer uncovered, stirring occasionally, for approximately 30 minutes. 

The pudding should thicken, and the rice should be tender yet slightly chewy. This creates the creamy base for the pudding.

3. Make the Coconut Caramel: 

In a separate saucepan, combine the coconut milk, coconut sugar, and salted butter. Cook the mixture over medium heat, stirring constantly, until it comes to a boil. 

Let it cook for about 5 minutes, ensuring it thickens slightly. Once done, remove it from the heat and allow it to cool completely. 

The caramel should thicken as it cools, adding a sweet and creamy layer to the pudding.

4. Prepare the Salted Coconut Cream: 

In another saucepan, bring the coconut milk and salt to a boil over medium heat. Meanwhile, in a separate bowl, whisk together the cornstarch and water until smooth. 

Once the coconut milk is boiling, add the cornstarch mixture to it, whisking continuously. 

Cook the mixture until it thickens to a creamy consistency. Transfer the salted coconut cream to a container and let it cool completely before using.

5. Create the Sesame Brittle: 

Preheat your oven to 350¬įF and line a baking sheet with a silpat or parchment paper. In a medium saucepan, combine the sugar, honey, salt, and water. 

Cook the mixture over medium heat until it’s smooth and bubbling. Then, stir in the sesame seeds and cook for about 10 minutes until the mixture turns rich in color. 

Remove the saucepan from the heat and quickly whisk in the butter and baking soda. Pour the mixture onto the prepared baking sheet and spread it out evenly. 

Bake it in the preheated oven for about 10 minutes until it’s golden brown and crisp. Once cooled, break the brittle into small pieces.

6. Assemble the Pudding: 

To serve, spoon the cooked black rice pudding into serving bowls. Top each bowl with dollops of coconut caramel and salted coconut cream. Sprinkle the sesame brittle over the top for added crunch and flavor.


Dive into this delightful dessert and savor the unique blend of flavors and textures. Share it with family and friends for a truly memorable culinary experience!

Frequently Asked Questions

1. How Do I Prepare The Black Rice For The Pudding?

Rinse the black rice thoroughly before cooking to remove excess starch. For a creamy consistency, soak the rice as recommended before cooking‚Äč‚Äč.

2. What Liquid Should I Use To Cook Black Rice Pudding?

Coconut milk is commonly used to cook black rice pudding, offering an authentic flavor and creamy texture. Remember to shake the can before opening to mix well‚Äč‚Äč‚Äč‚Äč.

3. Can I Add Sweeteners To The Pudding?

Yes, you can sweeten black rice pudding with palm sugar or brown sugar for a deep, caramel-like flavor. Add sugar gradually, adjusting to your taste‚Äč‚Äč‚Äč‚Äč.

4. What Are Some Common Add-Ins For Black Rice Pudding?

Popular add-ins include taro, young coconut meat, corn kernels, or sesame seeds. These can be stirred into the pudding before serving‚Äč‚Äč.

5. How Do I Make Coconut Sauce For The Pudding?

For the coconut sauce, dissolve rice flour in water to create a slurry, then add to coconut milk and heat until thickened‚Äč‚Äč.

6. What If My Pudding Is Too Thick?

If your black rice pudding turns out too thick, simply thin it out by adding some water or milk until you reach the desired consistency‚Äč‚Äč.

7. How Should I Store Leftover Black Rice Pudding?

Refrigerate any leftovers in an airtight container and consume within 2-3 days for best freshness‚Äč‚Äč‚Äč‚Äč.

8. Can I Serve Black Rice Pudding Warm And Cold?

Yes, black rice pudding can be enjoyed both warm, topped with extra coconut milk, or cold, as is. It can even be a delightful breakfast‚Äč‚Äč.

9. What If I Don’t Have Black Glutinous Rice?

While black glutinous rice is preferred for its distinct texture and color, you can experiment with other types of rice, adjusting the water quantity as needed. However, this may alter the traditional texture and color‚Äč‚Äč.

10. Are There Any Variations To The Traditional Black Rice Pudding Recipe?

You can customize your black rice pudding by adding spices like nutmeg, cinnamon, or star anise for added flavor. Feel free to substitute coconut milk with other plant-based milks like cashew or almond if desired‚Äč‚Äč.


These simple instructions will guide you through creating a decadent black rice pudding that’s sure to impress. Enjoy every spoonful of this delicious treat!

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